Southwestern Spaghetti Squash
Equipment
- Oven
Ingredients
- 1 (2.5) lb spaghetti squash halved lengthwise and seeded
- 2 TBSP olive oil
- 1 poblano pepper chopped
- 8 oz mushrooms chopped
- 1 (14.5) oz canned tomatoes fire roasted
- 1 tsp chili powder
- ½ tsp cumin
- 1 (15) oz canned black beans drained and rinse
- 1 tsp salt
- ¼ cup queso fresco crumbled
Instructions
- Preheat the oven to 400℉. Cut your spaghetti squash, scoop the seeds, and then drizzle the inside with 1 TBSP olive oil. Place cut side down on a parchment-lined baking sheet and cook for 45 minutes to 1 hour or until your squash is tender.
- While the squash is cooking, heat your oil in a small in a small pot over medium heat. Add the peppers and mushrooms and suatee until soft.
- Add the diced tomatoes, chili powder, cumin, and black beans. Simmer on low for 20 minutes while the squash cooks. Season with ½ tsp of salt.
- Once the squash has cooked and is cool enough to handle, run a fork across its flesh. This will separate the squash into spaghetti-like strings.
- Spoon the bean and veggie mixture over the squash boats, then gently mix the strands to combine. Top with queso fresco.
Nutrition
Calories: 331kcal | Carbohydrates: 50g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 1279mg | Potassium: 1232mg | Fiber: 15g | Sugar: 15g | Vitamin A: 902IU | Vitamin C: 44mg | Calcium: 194mg | Iron: 5mg
