I typically make spaghetti squash to mimic traditional spaghetti dishes – spaghetti squash with marinara, spaghetti squash with meatballs, you get the idea. Then I came across this recipe which really made me think outside of the box. Why not put a southwestern spin on spaghetti squash? Genius and delicious!
Spaghetti Squash with Black Beans
vegetarian, vegan, gluten-free, soy-free, dairy-free, peanut-free, tree nut-free, seed-free, sugar-free, shellfish-oil, fish-free
- 1 medium spaghetti squash
- 2 tsp olive oil
- 1 small red pepper, chopped
- 1 jalepeno chili, seeded and minced
- 1 red bell pepper, chopped
- 1 can black beans, drained and rinsed
- 1/2 cup sweet corn, frozen or fresh
- 1 tsp chili powder
- 1/3 cup cilantro, minced
- Juice from 1 lime
- 1 tsp sea salt
Preheat oven to 375*F. Cut squash in half and scoop out seeds. Roast squash in oven in a shallow pan with a bit of water on the bottom for 50 minutes until tender. Cool and scrape flesh from squash leaving the shells in tact.
Heat oil in a large pan and saute red onion, jalepeno chili and red pepper for 2 minutes. Add beans, corn, and chili powder. Saute 1 more minute. Add cooked squash, cilantro, lime juice, and salt. Cook for 1 minute until heated through. Fill squash halves with filling and serve!
Per Serving: 160 calories, 3.5g total fat, 0.5g saturated fat, 6g protein, 29g total carbohydrate, 7g dietary fiber, 5g sugar, 0mg cholesterol, 330mg sodium