Southwestern Stuffed Spaghetti Squash
October 19, 2011 Our meals have really been lacking vegetables lately. I'm not sure what it is....but I feel like I've reverted back to my eating habits in the first trimester (except that meat has been fine). Vegetables seem like a pain to make, and salads have been out of the question. I cannot wait until I crave veggies again!
The other night, I decided to put an end to this, and made a dish with all veggies and some black beans. It was delicious, healthy, and so satisfying. I couldn't even finish my portion!
I started by roasting my spaghetti squash. To minimize cooking time, I cut it in half, placed it flesh side down on a plate with a little water, and microwaved each half for 5 minutes. You can roast it in the oven if you have the time though. I probably roasted it for 25 minutes after the microwave.
Of course, while roasting, I seasoned it with olive oil, salt, and pepper. While the squash cooked, I made my black bean/vegetable mixture, starting with peppers and onions.
Next, I added in a ton of yummy spices.
Once the spices had coated all the veggies, I tossed in some black beans, corn, and fresh cilantro.
I let this simmer for a couple of minutes, then added some some of my cooked spaghetti squash...
Once everything had combined, I topped it with cheese and placed it under the broiler to melt. Mmmm.
The only fat in this dish comes from a little cheese on top, and a bit of oil to cook the veggies. Not bad at all!
Try this, I promise you'll like it!
SOUTHWESTERN STUFFED SPAGHETTI SQUASH
Adapted from Bev Cooks
spaghetti squash
* 2 Tbs. extra-virgin olive oil
* 1/2 red onion, chopped
* 3 garlic cloves, minced
* 1 jalapeno pepper, minced (leave seeds in for more heat)
* 1 red bell pepper, chopped
* 1 Tbs. ground cumin
* 1 Tbs. Mexican oregano
* 1 Tbs. chili powder
* 1 can black beans (drained and rinsed)
* 1 cup frozen corn, thawed
* coarse salt and freshly ground pepper
* 1/2 cup freshly torn cilantro, plus more for garnish
* 1 lime
* 1 cup grated cheddar cheese
Preheat oven to 375.
Roast squash on a baking sheet for 50 minutes. Let cool another 30 minutes, then cut in half. Spoon out the seeds, then using a fork, scrape up the flesh, making the “spaghetti.” Isn’t that cute?
Heat oil in a medium skillet. Add the onion, garlic, jalapeno pepper and red bell pepper. Saute 2 minutes. Add cumin, Mexican oregano, chili powder and a good pinch of salt and pepper. Saute another minute. Add the beans, corn and cilantro. Stir to combine. Squeeze in the lime juice and give one last stir.
Add in half the “spaghetti” to the bean mixture and stir to combine. Taste and season accordingly. Switch oven to broil.
Stuff each squash half with the mixture and top with grated cheese.
Stick it back under the broiler until the cheese melts and gets all brown and bubbly.
Black Beans, Peppers, Spaghetti Squash in Southwestern, Spicy, Vegetables