Mexican Inspired Spaghetti Squash with Pepitas and Cotija

Begin by preheating the oven to 190 degrees Celsius. Line a baking pan with parchment or aluminum foil.

Prepare the spaghetti squash by cutting it in half lengthwise, scraping out the seeds, and placing it cut side down on the prepared pan. Bake in the preheated oven until tender when pierced with a sharp knife, about 30 minutes. Once done, remove from the oven and shred the inside of the squash into strings using a fork.

In a large, dry skillet over medium heat, toast the pepitas until fragrant, about 2 minutes. Remove from the skillet and set aside.

Next, heat the oil in a large skillet over medium heat. Add the chopped mushrooms, minced garlic, and adobo seasoning, cooking and stirring until the mushrooms are beginning to wilt, for 3 to 4 minutes.

Stir in the diced red bell pepper and cook until beginning to soften, about 3 to 4 minutes. Then, add the chopped spinach and cook until wilted, for about 2 more minutes.

Add the shredded spaghetti squash to the skillet and thoroughly combine with the other ingredients. Sauté until heated through, for 3 to 4 minutes.

Remove the skillet from the heat and add the crumbled cotija cheese and toasted pepitas, mixing thoroughly. Taste and adjust the seasoning as needed, then season with salt and pepper. Serve with diced avocado on top.