Southwestern Spaghetti Squash Bake
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 350.3
- Total Fat: 12.8 g
- Cholesterol: 84.1 mg
- Sodium: 488.9 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 7.0 g
- Protein: 30.7 g
View full nutritional breakdown of Southwestern Spaghetti Squash Bake calories by ingredient
Number of Servings: 6
Ingredients
-
1lb Ground Venison (or meat of choice)
1 Medium Spaghetti Squash
1 Tbsp Olive Oil
1/2 Red Onion, chopped
2 Garlic Cloves, minced
1 Jalapeno Pepper, minced
1 Red Bell Pepper, chopped
1/2 Tbsp ground cumin
1/2 Tbsp oregano
1/2 Tbsp chili powder
salt & pepper, to taste
1 (15oz) can black beans, drained and rinsed
1 cup frozen corn
1/2 cup fresh chopped cilantro
Juice of 1 lime
1 Cup 2% shredded cheddar cheese
Directions
Cook spaghetti squash via desired method (I cut in half and bake on 375 for 40 min)
In a large skillet, heat oil over medium-high. Add onion, garlic, jalapeno and red bell pepper. Sauté 2 minutes. Stir in cumin, oregano, chili powder, and a good pinch of salt and pepper. Sauté 1 more minute. Stir in meat and brown. Stir in beans, corn, half of cilantro and lime juice until well combined. Add the “spaghetti” from each squash to the vegetable mixture and stir to combine. Taste and season as desired.
When squash has cooled enough to handle, spoon out the seeds and discard, then scrape up the spaghetti squash flesh with a fork, creating the “spaghetti.”
Set oven to broil. Place "spaghetti" in baking dish and top squash vegetable/meat mixture and top with grated cheddar. Broil until cheese melts and gets brown and bubbly, 1-2 minutes.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user MONKEYGETSFIT.
In a large skillet, heat oil over medium-high. Add onion, garlic, jalapeno and red bell pepper. Sauté 2 minutes. Stir in cumin, oregano, chili powder, and a good pinch of salt and pepper. Sauté 1 more minute. Stir in meat and brown. Stir in beans, corn, half of cilantro and lime juice until well combined. Add the “spaghetti” from each squash to the vegetable mixture and stir to combine. Taste and season as desired.
When squash has cooled enough to handle, spoon out the seeds and discard, then scrape up the spaghetti squash flesh with a fork, creating the “spaghetti.”
Set oven to broil. Place "spaghetti" in baking dish and top squash vegetable/meat mixture and top with grated cheddar. Broil until cheese melts and gets brown and bubbly, 1-2 minutes.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user MONKEYGETSFIT.