Tex Mex Spaghetti Squash
Spaghetti squash is a great low-carb alternative to traditional pasta, and it's packed with vitamins and minerals!
This is vegan, gluten free and high protein recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Ingredients
- 2 cup Spaghetti Squash
- 1 cup Black Beans
- 1 cup Corn
- 1 cup Red Bell Pepper
- 1 cup Red Onion
- 1 cup Cherry Tomatoes
- 1 teaspoon Jalapeno
- 2 tablespoon Cilantro
- 2 tablespoon Lime Juice
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 tablespoon Olive Oil
- 1 cup Avocado
- 4 tablespoon Sour Cream
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds.
- Place the squash halves on a baking sheet, cut side down. Bake for 40-45 minutes, or until the flesh is tender.
- While the squash is baking, prepare the filling. In a large skillet, heat olive oil over medium heat. Add red onion, red bell pepper, and jalapeno. Sauté for 5 minutes, until the vegetables are softened.
- Add black beans, corn, cherry tomatoes, cumin, chili powder, salt, and pepper to the skillet. Cook for another 5 minutes, stirring occasionally.
- Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands. Add the spaghetti squash strands to the skillet and mix well with the filling.
- Remove from heat and stir in lime juice and cilantro.
- Serve the Tex Mex spaghetti squash topped with avocado slices and a dollop of sour cream.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 25g9%
- Sugars 5g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.