Month: January 2017

This is a GREAT dish, easy and delicious! I added steamed broccoli and some stir fried mushrooms and it was a complete meal. For those who eat meat you can add some roasted chicken or just have a vegetarian night.

 SOUTHWEST SPAGHETTI SQUASH

 1 spaghetti squash

2 tbs extra-virgin olive oil

1/2 red onion, chopped

3 garlic cloves, minced

1 red bell pepper, chopped

1 tbs ground cumin

1 tbs oregano

1 tbs chili powder

1 can black beans (drained and rinsed)

1 cup frozen corn, thawed

coarse salt and freshly ground pepper

1/2 cup freshly torn cilantro

1 lime

 Preheat oven to 375 degrees

Roast squash on a cookie sheet for 50 minutes. Let cool another 30 minutes. Scrape out the seeds and discard then scrape out the spaghetti.

 Heat oil in medium skillet. Add the onion, garlic, red bell pepper.

Saute 2 minutes.

Add cumin, oregano, chili powder and good pinch of salt and pepper.

Saute another minute.

Add the beans, corn and cilantro. Stir to combine.

Squeeze in the lime juice and give one last stir.

Add spaghetti to the bean mixture and stir to combine.

Taste and season accordingly.

Switch oven to broil.

Stuff each squash half with the mixture and place under broiler for 5 minutes, to heat.

Garnish with cilantro.

ENJOY!!

#FOV1b-0117