Southwestern Stuffed Spaghetti Squash
- Number of Servings: 4
Ingredients
1 spaghetti squash1 bag, frozen peppers and onions3 garlic cloves, minced1 jalapeno pepper, minced (leave seeds in for more heat)1 Tbs. ground cumin1 Tbs. Mexican oregano1 Tbs. chili powder1 can black beans (drained and rinsed)1 cup canned corn, thawedcoarse salt and freshly ground pepper1 tbs cilantro, plus more for garnish1 lime.5 cup grated cheddar cheese1/2 can green enchilada sauce1/2 can diced tomatoes with jalapenos
Preheat oven to 375.
Roast squash on a baking sheet for 50 minutes. Let cool another 30 minutes, then cut in half. Spoon out the seeds, then using a fork, scrape up the flesh, making the “spaghetti.”
Heat a medium skillet. Add the onions and peppers, garlic, and jalapeno pepper. Saute 2 minutes. Add cumin, Mexican oregano, chili powder and a good pinch of salt and pepper. Saute another minute. Add the beans, tomatoes, corn and cilantro. Stir to combine. Squeeze in the lime juice and give one last stir.
Add in the “spaghetti” to the bean mixture and stir to combine. Taste and season accordingly. Top with enchilada sauce. I probably tossed in a little more salt at this point.
Add the cheese and garnish with a little bit of cilantro.
Serving Size:makes 4 servings
Roast squash on a baking sheet for 50 minutes. Let cool another 30 minutes, then cut in half. Spoon out the seeds, then using a fork, scrape up the flesh, making the “spaghetti.”
Heat a medium skillet. Add the onions and peppers, garlic, and jalapeno pepper. Saute 2 minutes. Add cumin, Mexican oregano, chili powder and a good pinch of salt and pepper. Saute another minute. Add the beans, tomatoes, corn and cilantro. Stir to combine. Squeeze in the lime juice and give one last stir.
Add in the “spaghetti” to the bean mixture and stir to combine. Taste and season accordingly. Top with enchilada sauce. I probably tossed in a little more salt at this point.
Add the cheese and garnish with a little bit of cilantro.
Serving Size:makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 283.4
- Total Fat: 6.2 g
- Cholesterol: 15.0 mg
- Sodium: 858.8 mg
- Total Carbs: 43.9 g
- Dietary Fiber: 9.9 g
- Protein: 12.6 g
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