Servings: 1 Serving
Calories: 296kcal
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!)
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.
Nutrition
Serving: 1serving | Calories: 296kcal | Carbohydrates: 35g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Natural Sugar: 10g
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