Food Category: Vegetables
Dietary Preference: Dairy Free, Gluten Free, Low Carb, VegetarianSpaghetti squash is not only tasty but is also packed with essential nutrients, fiber and antioxidants. The Mexican flavored filling is a fun variation!
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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!))
Get Recipe IngredientsInstructions
- 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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