Spaghetti Squash is seriously one of God's best inventions. It is so easy and fun to make, and it's a pretty healthy low-calorie choice. In this recipe, I added some spices, vegetables, and beans for additional flavor and nutrition.
To bake spaghetti squash, preheat the oven to 400 F. Wash the squash and slice it in half. Use a spoon to remove the seeds. Place the squash, cut side down on a baking sheet. You can line the pan with parchment paper to make clean up easier. Put 1/2 cup water in the pan to help steam the squash. Bake for 30-45 minutes, or until a fork can easily be inserted through the flesh.
Use a fork to separate the squash into strands and scoop it into your dish. Be careful not to burn yourself.
Easy and delicious! At this point, you can just add marinara sauce and eat it like spaghetti if you want.
While the squash is cooking, heat up a skillet over medium heat with a dash of olive oil. Chop up some onions and bell peppers and add them to the skillet; cook for 2 minutes or until they are soft and the onion is translucent.
Add beans, chopped tomatoes, and corn. Cook for a minute, stirring frequently until heated through.
Add chili powder, cumin, cilantro, and lime juice. Stir and cook for another minute to allow the flavors to blend.
Top the squash with the bean mixture. Serve warm and enjoy! My family was a little skeptical of this recipe, but they all ended up taking seconds, so I think it was a success (:
Ingredients:
1 large spaghetti squash
1 tablespoon EVOO
1 cup chopped yellow onion
1 cup chopped bell peppers
1 cup black beans
3/4 cup chopped tomatoes
3/4 cup corn
1 teaspoon chili powder
1 teaspoon cumin
1 tablespoon dried cilantro (1/4 cup fresh)
1 tablespoon lime juice
Add more or less of ingredients to personalize it to your taste.
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