Yum, yum, yum! I loved this spaghetti squash recipe. The only thing I would do differently next time would be to add some cooked ground turkey to it too. What a healthy, filling, delicious meal!
1 medium spaghetti squash, cooked and flesh removed (save
the shell)
1 Tablespoon olive oil (I omitted)
1/2 red onion, chopped
2 garlic cloves, minced
1 jalapeno pepper, minced (leave seeds in for more heat)
1 red bell pepper, chopped
1/2 Tablespoon ground cumin (I used ½ packet of Mrs. Dash Salt-free Chili Seasoning)
1/2 Tablespoon oregano (I omitted)
1/2 Tablespoon chili powder (I omitted)
Kosher salt and freshly cracked black pepper
1 (15 oz.) can black beans, drained and rinsed
1 cup frozen corn, thawed (I used about ½ cup)
1/2 cup freshly torn cilantro, plus more for garnish
Juice of 1 lime
1 cup grated cheddar cheese (I omitted)
1 Tablespoon olive oil (I omitted)
1/2 red onion, chopped
2 garlic cloves, minced
1 jalapeno pepper, minced (leave seeds in for more heat)
1 red bell pepper, chopped
1/2 Tablespoon ground cumin (I used ½ packet of Mrs. Dash Salt-free Chili Seasoning)
1/2 Tablespoon oregano (I omitted)
1/2 Tablespoon chili powder (I omitted)
Kosher salt and freshly cracked black pepper
1 (15 oz.) can black beans, drained and rinsed
1 cup frozen corn, thawed (I used about ½ cup)
1/2 cup freshly torn cilantro, plus more for garnish
Juice of 1 lime
1 cup grated cheddar cheese (I omitted)
Preheat oven to 375 degrees F.
In a large skillet, heat oil over medium-high. Add onion, garlic, jalapeno and red bell pepper. Sauté 2 minutes. Stir in cumin, oregano, chili powder, and a good pinch of salt and pepper. Sauté 1 more minute. Stir in beans, corn, half of cilantro and lime juice until well combined. Add the “spaghetti” strands from the squash to the vegetable mixture and stir to combine. Taste and season as desired.
In a large skillet, heat oil over medium-high. Add onion, garlic, jalapeno and red bell pepper. Sauté 2 minutes. Stir in cumin, oregano, chili powder, and a good pinch of salt and pepper. Sauté 1 more minute. Stir in beans, corn, half of cilantro and lime juice until well combined. Add the “spaghetti” strands from the squash to the vegetable mixture and stir to combine. Taste and season as desired.
Set oven to broil. Stuff each squash half with the
squash-vegetable mixture and top with grated cheddar. Broil until cheese melts
and gets brown and bubbly, 1-2 minutes. Sprinkle
with remaining cilantro and serve warm.
I took the lazy route and made the recipe this
way:
In a large bowl combine the cooked spaghetti squash strands, onion (raw), garlic, diced green chilies, bell pepper (raw), Mrs. Dash seasoning, pepper, salt, black beans, corn (frozen), and cilantro. Place in a lightly greased 8x8 pan, cover and bake for 20 minutes. Remove the foil and continue cooking for about 20 more minutes or until the peppers are cooked to your desired texture/consistency. Remove from oven and serve in the spaghetti squash shell if desired.
In a large bowl combine the cooked spaghetti squash strands, onion (raw), garlic, diced green chilies, bell pepper (raw), Mrs. Dash seasoning, pepper, salt, black beans, corn (frozen), and cilantro. Place in a lightly greased 8x8 pan, cover and bake for 20 minutes. Remove the foil and continue cooking for about 20 more minutes or until the peppers are cooked to your desired texture/consistency. Remove from oven and serve in the spaghetti squash shell if desired.
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