Southwestern Stuffed Spaghetti Squash

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Southwestern Stuffed Spaghetti Squash

Southwestern stuffed spaghetti squash
Hey guys! Today I’m going to show you how to make Southwestern stuffed spaghetti squash.

It’s very yummy and easy to make. Spaghetti squash is low in calories, in one cup (155 grams) you’ll get 42 calories. It’s good when you want to diet because it’s very heavy and you will get full easily. It’s very easy to cook what I do is spray it with oil and season it with salt and pepper and bake it. My husband like it that way but this time I want to be creative and found a recipe online and I tweak it the way I like it. I love Mexican food and today I am excited to share this with you guys. So… are you ready? Let’s get started and here all the ingredients that you need!

Ingredients:

  • 2 spaghetti squash – medium, cut in half and seeded
  • 1 tbps. cooking oil
  • 1/2 onion – chopped
  • 2 garlic – minced
  • 1 red bell pepper – chopped
  • 1  yellow bell pepper – chopped
  • 1 can black beans – drained
  • 1 can sweet corn – drained
  • 1/2 cups cilantro
  • 1/2 tablespoons ground cumin
  • 1/2 tablespoons oregano
  • 1/2 tablespoons chili flakes
  • 1 cup Mexican cheese (4cheeses) – grated
  • salt and pepper – to taste

Methods:

  • Preheat your oven to 375 F.
  • Place the cut squash on a baking sheet spray them with oil and season it with salt and pepper. Roast for 35-45 minutes or until its done.
  • In a medium sauce pan heat up oil. Sauté garlic and onion for a minute.
  • Then add all the remaining ingredients; peppers, corn, and black beans cook it for 5 minutes.
  • Add in the spices; cumin, oregano, chili flakes, salt and pepper.
  • Add in the cilantro and cook it for another 3 minutes.
  • Scrape the flesh of the squash using a fork and start filling up the squash with the vegetable mixture (good stuff!) 🙂 and add the cheese on top
  • Switch from bake to broil; for 3 minutes until it turn light brown (and not burnt like mine lol).
  • Garnish it with cilantro and start eating!
  • Enjoy!
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Yield: 4 servings

P.S – I save some of the flesh from the squash because I like it just plain 🙂

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I hope you guys like this recipe because my hubby and I do! Don’t forget to share it with your friends and family! If you have your own recipe for spaghetti squash share it to me so I can try it too!

Keep in touch! 🙂 🙂 🙂

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tasteoflifebymb
tasteoflifebymb

I am Maribeth and Tasteoflifebymb is my personal story sharing my passions such as cooking and recipes, travel and adventure, powerlifting and fitness, and much much more.

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