Stuffed Spaghetti Squash
Ingredients
The squash
The filling
-
2
tablespoons
olive oil
-
1
medium
onion, diced
-
2-4
cloves
fresh garlic, chopped
-
1½
cups
corn, fresh or frozen
-
1
medium
red bell pepper, diced
-
1½
cups
cooked black beans
-
1
tablespoon
chili powder
-
1
tablespoon
cumin
-
1
tablespoon
coriander
-
1
tablespoon
fresh jalapeno or ¼ teaspoon cayenne pepper
-
1
teaspoon
kosher salt
-
½
cup
enchilada sauce
-
¼
cup
chopped cilantro
-
½-1
cup
shredded cheese
Garnishes
-
to taste
cilantro
-
to taste
sour cream or sliced avocado
-
to taste
hot sauce
Instructions
- Preheat the oven to 400°F and cut the spaghetti squash in half, scooping out the seeds.
- Place the squash cut-side down on a parchment-lined baking sheet and roast for about 40 minutes until tender.
- While the squash is roasting, sauté onions and garlic in olive oil until soft, then add the red bell pepper and cook until tender.
- Stir in black beans, corn, spices, and salt, then simmer the mixture.
- Once the squash is tender, fluff the insides with a fork and mix with the filling, adding enchilada sauce and cheese to taste.
- Fill the squash halves with the mixture, top with more cheese, and bake at 375°F for 15-20 minutes until heated through and cheese is melted.
- Serve garnished with cilantro, avocado, sour cream, and hot sauce.
Nutrition Facts (estimated)
Servings
4
Calories
473
Total fat
17.7g
Total carbohydrates
65.3g
Total protein
20.7g
Sodium
1111.6mg
Cholesterol
26.6mg
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