Tex-Mex Spaghetti Squash Bake
- 1 small spaghetti squash, halved, cleaned, roasted and shredded (6 cups)
- 1 tablespoon olive oil
- ½ onion, diced
- ½ teaspoon garlic powder
- 1 green pepper, diced
- 1 cup black beans, drained
- 1 teaspoon salt
- ¼ teaspoon paprika
- ¾ teaspoon cumin
- ¼ teaspoon chili powder
- ½ teaspoon onion powder
- ½ cup corn
- 2 Roma tomatoes, diced
- ¾ cup shredded, part-skim mozzarella cheese (optional)
- 1 avocado, diced
- Roast the spaghetti squash on a cookie sheet at 375°F for 45 minutes, or until tender when pierced with a fork. Shred the squash and set it aside in a large bowl. Keep the shells to bake in, or throw them away and use a casserole dish, instead.
- Warm the olive oil in a medium dish, then add the onions and garlic. When the onions are almost translucent, add the green pepper and beans and cook for 2-3 minutes.
- Add spices, corn, tomatoes, and the shredded spaghetti squash. Mix until just combined.
- Fill the squash shells or casserole dish with the mixture. Sprinkle with cheese, cover with tin foil, then heat in the oven for 10-15 minutes (still at 375°F).
- Divide into 4 portions, and serve with the diced avocado.
*This dish is great to make ahead of time—simply reheat it in the oven!
|NUTRITIONAL INFO||PER SERVING|
|Calories||310 (130 from fat)|
|Carbohydrate||39g (12g dietary fiber, 10g sugar)|
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