- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 195.3
- Total Fat: 6.1 g
- Cholesterol: 13.0 mg
- Sodium: 543.9 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 6.8 g
- Protein: 9.0 g
Santa Fe Spaghetti Squash CasseroleSubmitted by: SCHWINNER!
IntroductionVeggie-packed, super delicious casserole with a kick! And since it's all veggies, you can eat a HUGE serving! :) Veggie-packed, super delicious casserole with a kick! And since it's all veggies, you can eat a HUGE serving! :)
1 med. spaghetti squash, halved, seeds scooped out
1 can sweet corn, drained & rinsed
1 can black beans, drained & rinsed
1 can fire-roasted salsa style tomatoes (use Rotel if you can't find them)
1 poblano pepper, diced
1/2 onion, diced
1 cup shredded cheese
4 cloves garlic, minced
zest and juice of 1 lime
salt & pepper
Once cooled, rake a fork through the halves to loosen the strings. Place strands back into baking pan sprayed with cooking spray (I used 13x8).
Saute pepper in olive oil for about 3 minutes, then add onion and cook for another 3-5 minutes, stirring often. Add garlic and cook until all veggies are softened. Add mixture to baking pan, as well as black beans, corn, and tomatoes.
Squeeze lime juice all over the mixture, and add the lime zest. Season with more salt, pepper, cumin, and chili powder. Stir gently to combine.
Top with shredded cheese, and bake for 25 minutes at 350, or until heated through.
Serve with more cheese, avocado, cilantro or sour cream as a garnish (garnish not in calorie count).
Serving Size: Makes about 7 generous servings