I love Spaghetti Squash. You can eat it nearly plain, you can eat it chock full or other goodies. There are so many ways to prepare it, that it’s so tough to get bored of eating it! The best thing about it is that it’s healthy!
While I’m working on losing weight with exercise, I’m also learning how to eat better. This is one of my favorite recipes that is helping me get on that track. It’s vegetarian, and it has a good mix of protein and other things you need!
Check it out! It’s awesome!
Here’s what you’ll need:
1 spaghetti squash
a splash of olive oil
3 tablespoons minced garlic
1/2 cup onion, chopped
1 jalapeño, seeded, minced
1/2 cup red bell pepper, chopped
1 cup black beans, drained
1/2 cup sweet corn, frozen or fresh
1 teaspoon chili powder
1/3 cup cilantro, minced
1 lime juiced
1 teaspoon sea salt
How to make it:
Bake your spaghetti squash at 350˚F for 45 mins. Carefully remove spaghetti squash from oven and cut in half lengthwise. Scoop out the seeds and discard. Use a fork to “scrape” the insides to separate the “noodles”. Set aside.
To make the filling, heat the olive oil in a large skillet, add chili powder and sautée the garlic, onion, red bell pepper, and jalapeño until softened. Add in black beans and corn. Cook for just a minute to heat it up. Next, add the cooked squash that was set aside, cilantro, lime juice and salt, cook only until heated through. Fill squash halves with filling or serve as a side dish!
It only takes a few minutes to make once you’ve got the squash cooked, and this recipe will serve 4-6. It’s delicious, and you can totally adjust the seasonings as needed. For example, we love garlic, but it isn’t for everyone! We like a lot of spice, so we add more chili powder, and we don’t completely remove all of the jalapeño seeds.
If you decide to try this recipe out, I’d love to know what you think of it! Let me know in the comments below!
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