Southwestern Style Stuffed Spaghetti Squash

Southwestern Style Stuffed Spaghetti Squash

Southwestern Style Stuffed Spaghetti Squash

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    medium sized spaghetti squash

  • 2

    cans or 2 cups cooked black beans

  • 1

    can whole kernel sweet corn, drained

  • 1

    large red or green bell pepper, diced

  • 1

    can fire roasted tomatoes

  • OR 4 Roma tomatoes, chopped

  • 1

    cup shredded Jack cheese (Queso Oxaca is a good, low fat sub)

  • 1

    small yellow onion, diced

  • 1

    teaspoon salt

  • ½

    cup green onion, chopped

  • 1

    large handful fresh parsley, chopped plus more for garnish

  • 1

    jalapeño, diced

Directions

Poke several holes in the skin of the squash to allow steam to escape while cooking. {I had a hot squash explode on me once when I tried to cut in without having poked holes in it first, ouch} Place whole squash on a roasting pan and roast for 60 minutes. Remove from oven and let cool for 30 minutes before attempting to cut. Meanwhile, cook chorizo in a large, non-stick or cast iron skillet till browned. Using a slotted spoon, remove from pan into a large bowl, set aside. Pour out all but 1 teaspoon of grease. Brown onion 4-5 minutes. Add onion to chorizo. Combine the beans, corn, red bell pepper, tomatoes, jalepeno, cilantro and the salt into the chorizo mixture. Cut the squash in half, lengthwise. Using a large fork scrape out the flesh of the squash to make 'spagetthi' making sure to leave at least 1/2" on bottom and sides to create a "boat". Toss the spaghetti squash flesh in with the chorizo mixture to combine. Scoop mixture into the spaghetti 'boats'. Cover with cheese and place back in oven and roast for 10-15 until cheese melts.


Nutrition

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