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Spicy Spaghetti Squash with Black Beans
Serves 4
Time 40 min
Serve these stuffed squash halves immediately or fill with the stuffing and refrigerate them, covered, one day in advance. Simply reheat them before serving. Watch our how-to video.
Special Diets:
Ingredients
- 1 medium spaghetti squash, halved lengthwise and seeded
- 2 teaspoons extra-virgin olive oil
- 1/2 cup chopped red onion
- 1 jalapeño pepper, seeded and minced
- 1/2 cup red bell pepper, chopped
- 1 cup cooked black beans
- 1/2 cup sweet corn, frozen or fresh
- 1 teaspoon chili powder
- 1/3 cup fresh cilantro, finely chopped
- 1 tablespoon lime juice
- 1 teaspoon fine sea salt
Method
Preheat the oven to 375°F. Arrange squash in a large baking dish, cut-sides down.
Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes.
Rake with a fork to remove flesh in strands, leaving the shell intact for stuffing.
For the filling, heat oil in a large skillet over medium heat.
Add onion, jalapeño and bell pepper and cook for 2 minutes or until soft.
Add beans, corn and chili powder; cook, stirring frequently, 1 minute longer.
Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.
Fill squash halves with filling, mounding mixture in the center, and serve.
Nutritional Info:
Per serving: 160 calories (30 from fat), 3.5g total fat, 0.5g saturated fat, 0mg cholesterol, 330mg sodium, 29g carbohydrates (7g dietary fiber, 5g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 medium spaghetti squash, halved lengthwise and seeded
- 2 teaspoons extra-virgin olive oil
- 1/2 cup chopped red onion
- 1 jalapeño pepper, seeded and minced
- 1/2 cup red bell pepper, chopped
- 1 cup cooked black beans
- 1/2 cup sweet corn, frozen or fresh
- 1 teaspoon chili powder
- 1/3 cup fresh cilantro, finely chopped
- 1 tablespoon lime juice
- 1 teaspoon fine sea salt