Santa Fe Spaghetti Squash Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 med. spaghetti squash, halved, seeds scooped out1 can sweet corn, drained & rinsed1 can black beans, drained & rinsed1 can fire-roasted salsa style tomatoes (use Rotel if you can't find them)1 poblano pepper, diced1/2 onion, diced1 cup shredded cheese4 cloves garlic, mincedzest and juice of 1 limesalt & peppercuminchili powderolive oil
Place squash cut-side up in a roasting pan or 13x8 cake pan. Add a couple inches of water to the pan. Season the squash with salt, pepper, cumin, and chili powder, and drizzle olive oil over. Roast at 400 degrees for 45 minutes to an hour, or until squash is very tender. Set aside to cool. Wipe out pan.
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
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
Nutritional Info 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
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