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!
Ingredients:
- 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!
Serves 4
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
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About Me
My name is Amari Cheffer and I am a Registered Dietitian, blogger, and food enthusiast! I started blogging back in 2009 to document my lifelong love affair with food and nutrition. I am a licensed Registered Dietitian with a Master's in Nutrition Science from the University of Illinois at Chicago.
Things I hate most include tasteless diet foods, excuses, hopeless weight-loss advice, and quitters. If you have time to breathe, you have time to eat healthy. It's all about problem solving and planning ahead for your one-of-a-kind lifestyle.
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