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spaghetti-squash-mexicali-delight

Spaghetti Squash Mexicali

A delicious and healthy twist on a classic Mexican dish using spaghetti squash.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1 Spaghetti squash medium-sized
  • 1 cup Black beans cooked
  • 1 cup Corn kernels fresh or frozen
  • 1 Red bell pepper diced
  • 1 cup Salsa
  • 1 teaspoon Cumin
  • 1 teaspoon Chili powder
  • ½ teaspoon Salt
  • ¼ cup Cilantro chopped
  • 1 Avocado sliced, for garnish

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, until tender.
  4. Once cooked, use a fork to scrape out the spaghetti-like strands into a mixing bowl.
  5. Add black beans, corn, red bell pepper, salsa, cumin, chili powder, and salt to the bowl. Mix well.
  6. Serve the mixture in the squash shells or in bowls. Garnish with cilantro and avocado slices.

Nutritional Value

Calories: 200kcal | Carbohydrates: 35g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 400mg | Potassium: 600mg | Fiber: 8g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 60mg | Calcium: 80mg | Iron: 2mg

Keywords

Healthy, Vegetarian
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