Southwestern Stuffed Spaghetti Squash
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Southwestern Stuffed Spaghetti Squash calories by ingredient
Introduction
THIS IS SO BLAND! NEVER MAKE IT AGAIN! THIS IS SO BLAND! NEVER MAKE IT AGAIN!Number of Servings: 4
Ingredients
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1 spaghetti squash
1 bag, frozen peppers and onions
3 garlic cloves, minced
1 jalapeno pepper, minced (leave seeds in for more heat)
1 Tbs. ground cumin
1 Tbs. Mexican oregano
1 Tbs. chili powder
1 can black beans (drained and rinsed)
1 cup canned corn, thawed
coarse salt and freshly ground pepper
1 tbs cilantro, plus more for garnish
1 lime
.5 cup grated cheddar cheese
1/2 can green enchilada sauce
1/2 can diced tomatoes with jalapenos
Directions
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
Member Ratings For This Recipe
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