October 23, 2017
This Mexican inspired dish is a favourite of mine. With lots of fresh vegetables and legumes it is a recipe with great nutritional benefits.
Mexican Inspired Spaghetti Squash Dish
Ingredients
- 1 Medium sized spaghetti squash
- 1 Cup of Beans – Black Beans or Red Kidney work well, your preference
- 1/2 Cup chopped red peppers
- 1/2 Cup green peppers
- 1/4 Cup of chopped Red Onion
- 1 jar of Sweet Corn Salsa (mine is homemade from my grandma, but there are lots of organic options available such as Amy’s Kitchen- Black Bean and Corn Salsa
- 2 tbs Olive Oil
- Pinch of Salt & Pepper
- 1 tsp Chili Pepper
- 1 tsp Cumin
- 1/2 Cup of Low-Fat Shredded mozzarella
- 1 tbs minced garlic
Directions
- Pre-heat oven to 425 degrees
- While oven is preheating, slice spaghetti squash lengthwise and scoop out guts. Next, drizzle squash with olive oil and sprinkle with salt and pepper.
- Place squash on cookie sheet and bake for 40 minutes or until you can easily scrape the squash from the skin
- Mix the chopped peppers, onion, beans, garlic and half the jar of salsa in a frying pan and saute on med heat for 5 minutes. Add in cooked spaghetti squash and stir until combined. Sautée on med for another 2-3 min
- Add contents of frying pan back into into squash skins and sprinkle shredded cheese on top
- Broil on low for 4 minutes or until cheese is bubbling
- Remove from oven and top with green onion and other toppings of your choice, ie. sour cream, or avocado!
Enjoy!
