Southwestern Spaghetti Squash

Spaghetti squash is a winter squash variety that, when cooked, forms spaghetti-like strands, making it a popular low-carb alternative to pasta.

This is vegetarian and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Medium

Southwestern Spaghetti Squash

Cooking Method: Baking, Sautéing Cuisine: American, Southwestern Courses: Dinner, Main Dish, Vegetarian Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 45 min Rest Time 5 min Total Time 1 hr 5 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 pound Spaghetti Squash
• 1 can Black Beans
• 1 cup Corn
• 1 medium Red Bell Pepper
• 1 small Red Onion
• 1 medium Jalapeno Pepper
• 1 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 2 tablespoon Olive Oil
• 2 tablespoon Cilantro
• 1 medium Lime
• 2 medium Avocado
• 1 cup Cheddar Cheese

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds.
3. Brush the cut sides of the squash with olive oil and sprinkle with salt and pepper.
4. Place the squash halves cut side down on a baking sheet and roast for 35-40 minutes, or until the flesh is tender and easily separates into strands with a fork.
5. While the squash is roasting, prepare the filling. In a large skillet, heat olive oil over medium heat.
6. Add the diced red onion, red bell pepper, and jalapeno pepper. Cook until the vegetables are softened, about 5 minutes.
7. Add the black beans, corn, cumin, chili powder, salt, and pepper. Stir well to combine and cook for another 5 minutes.
8. Remove the squash from the oven and let it cool slightly. Use a fork to scrape the flesh of the squash into strands.
9. Add the squash strands to the skillet with the filling and toss to combine.
10. Squeeze the juice of one lime over the mixture and stir in the chopped cilantro.
11. Cut the avocados in half and remove the pits. Scoop out the flesh and slice it.
12. Divide the spaghetti squash mixture into bowls and top with avocado slices and shredded cheddar cheese.
13. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 30g10%

Sugars 6g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.