South-of-the-Border Spaghetti Squash
Baked spaghetti squash noodles topped with black beans, corn, peppers, onions and south-of-the-border flavor.
Servings 4
Calories 280kcal
Ingredients
- 1 spaghetti squash
- 4 garlic cloves
- 1/2 cup red onion, diced
- 1/2 bell pepper, diced
- 1 cup black beans, rinsed
- 1/2 cup frozen corn, thawed
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp red pepper flakes (optional)
Optional toppings
- avocado
- salsa
- guacamole
- nutritional yeast
- hot sauce
Instructions
- Preheat oven to 400 degrees F.
- Slice spaghetti squash in half length-wise. Using a metal spoon, scoop seeds out. Lay face down on a parchment-line baking sheet. Cook for 30 minutes, or until soft.
- While squash is cooking, add minced garlic and 2 T water to a medium skillet over medium-high heat. Cook for 2 minutes. Add diced onion and let cook for 4 more minutes, adding 1 T of water at a time, if needed.
- Add diced peppers, beans, corn, cumin, chili powder, salt, and red pepper flakes (if using) and cook for 5 minutes.
- Once squash is cooked, carefully flip so it is face up. Run a fork along the inside of each squash to loosen some of the noodles. Add half of black bean and veggie mixture to each squash.
- Return to the oven for 10 minutes.
- Remove from oven. Serve with toppings of choice.