Mexican-Style Spaghetti Squash Casserole | Oregonian Recipes

Ingredients

• 1 (2-1/2- to 3-pound) spaghetti squash, halved lengthwise and seeded
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 2 garlic cloves, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 (15-ounce) can black beans, rinsed
• 1 cup frozen corn
• 6 ounces cherry tomatoes, halved
• 6 scallions (4 minced, 2 sliced thin)
• 1 jalapeño chile, stemmed, seeded, and minced
• 1 avocado, halved, pitted, and cut into 1/2-inch pieces
• 2 ounces queso fresco, crumbled (1/2 cup)
• Lime wedges (optional)