Southwestern Stuffed Spaghetti Squash
Southwestern Stuffed Spaghetti Squash is a main course that serves 2. For $4.05 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. One serving contains 769 calories, 35g of protein, and 31g of fat. 77789 people were impressed by this recipe. A mixture of olive oil, frozen corn, chili powder, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by The Comfort of Cooking. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns an excellent spoonacular score of 100%. Southwestern Stuffed Acorn Squash, Southwestern Stuffed Acorn Squash, and Acorn Squash Stuffed with Southwestern Quinoa are very similar to this recipe.
Servings: 2
Ingredients:
1 (15 oz.) can black beans, drained and rinsed
1 cup grated cheddar cheese
1/2 Tablespoon chili powder
1/2 cup freshly torn cilantro, plus more for garnish
1 cup frozen corn, thawed
2 garlic cloves, minced
1/2 Tablespoon ground cumin
1 jalapeno pepper, minced (leave seeds in for more heat)
Juice of 1 lime
Kosher salt and freshly cracked black pepper
1 Tablespoon olive oil
1/2 Tablespoon oregano
1 red bell pepper, chopped
1/2 red onion, chopped
1 medium spaghetti squash
Equipment:
oven
baking sheet
serrated knife
frying pan
Cooking instruction summary:
Preheat oven to 375 degrees F.Place whole squash on a baking sheet and roast for 50 minutes. Let cool another 30 minutes, then cut in half (a serrated knife is best for this). Spoon out the seeds and discard, then scrape up the spaghetti squash flesh with a fork, creating the “spaghetti.”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” from each 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.Enjoy!
Step by step:
1. Preheat oven to 375 degrees F.
2. Place whole squash on a baking sheet and roast for 50 minutes.
3. Let cool another 30 minutes, then cut in half (a serrated knife is best for this). Spoon out the seeds and discard, then scrape up the spaghetti squash flesh with a fork, creating the “spaghetti.”In a large skillet, heat oil over medium-high.
4. 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.
5. Add the “spaghetti” from each 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.Enjoy!
Nutrition Information:
covered percent of daily need
