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Mexican Spaghetti Squash

Mexican Spaghetti Squash

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Food Category:  Vegetables
Dietary Preference:  Dairy Free, Gluten Free, Low Carb, Vegetarian
Spaghetti squash is not only tasty but is also packed with essential nutrients, fiber and antioxidants. The Mexican flavored filling is a fun variation!
Servings Serving
Cal 296 kcal
Protein 13 g
Carbs 35 g
Fat 14 g
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No. of Servings

Ingredients 

  • ¼ spaghetti squash (medium, halved lengthwise and seeded)
  • ½ tsp extra-virgin olive oil
  • 1 tbsp red onion (chopped)
  • 2 tbsp red bell pepper (chopped)
  • ¼ cup black beans (canned, low sodium)
  • 2 tbsp sweet corn (frozen or fresh)
  • ¼ tsp chili powder
  • 1 tbsp fresh cilantro (finely chopped)
  • ¾ tsp lime juice (fresh squeezed)
  • 1 oz cheese (shredded, optional)
  • ¼ tsp fine sea salt
  • jalapeno (diced (optional for spice!))
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Instructions 

  • Preheat the oven to 375°F.
  • Arrange squash in a large baking dish, cut sides down.
  • Pour 1/2 water into the dish and bake until just tender, 30 to 35 minutes.
  • Rake with a fork to remove flesh in strands, leaving the shell intact for stuffing.
  • For the filling, heat oil in a large skillet over medium heat. Add onion, jalapeño, and bell pepper and cook for 2 minutes or until soft.
  • Add beans, corn, and chili powder; cook, stirring frequently, 1 minute longer.
  • Add cooked squash, cilantro, lime juice, and salt, cook 1 minute until heated through.
  • Fill squash halves with filling, mounding mixture in the center. Option - cover with shredded cheese and broil until melted.

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