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spaghetti-squash-new-mexico-recipe

Spaghetti Squash New Mexico Recipe

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

Ingredients 

Main Ingredients

  • 1 medium spaghetti squash
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup canned black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • ½ cup shredded cheddar cheese
  • ¼ cup chopped fresh cilantro

Instructions 

  1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 40-45 minutes, or until tender.
  2. While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
  3. Add the black beans, corn, diced tomatoes, cumin, and chili powder to the skillet. Cook for another 5-7 minutes, until heated through. Season with salt and pepper to taste.
  4. Once the squash is done, use a fork to scrape out the spaghetti-like strands into a large mixing bowl. Add the bean and corn mixture and toss to combine.
  5. Transfer the mixture to a serving dish and top with shredded cheddar cheese and chopped cilantro. Serve warm.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 300mg | Potassium: 500mg | Fiber: 7g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg

Keywords

Healthy, Vegetarian
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