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:

Quickview
768k Calories
34g Protein
30g Total Fat
100g Carbs
77% Health Score
Limit These
Calories
768k
38%

Fat
30g
47%

  Saturated Fat
13g
86%

Carbohydrates
100g
33%

  Sugar
18g
20%

Cholesterol
59mg
20%

Sodium
1489mg
65%

Get Enough Of These
Protein
34g
69%

Vitamin C
114mg
139%

Fiber
27g
111%

Vitamin A
4007IU
80%

Manganese
1mg
78%

Phosphorus
697mg
70%

Folate
273µg
68%

Calcium
658mg
66%

Vitamin B6
1mg
57%

Potassium
1789mg
51%

Magnesium
200mg
50%

Iron
8mg
49%

Vitamin B1
0.65mg
44%

Vitamin B2
0.73mg
43%

Vitamin B3
8mg
42%

Copper
0.73mg
37%

Vitamin K
36µg
35%

Zinc
4mg
32%

Vitamin B5
2mg
29%

Vitamin E
4mg
28%

Selenium
13µg
20%

Vitamin B12
0.47µg
8%

Vitamin D
0.34µg
2%

covered percent of daily need
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Food Trivia

Chili peppers are hot because they contain a substance called alkaloid capsaicin and four other related chemicals. It is also the primary ingredient in pepper spray.

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