Crock Pot Mexican Spaghetti Squash
Transform weeknight dinners with this easy and flavorful Crock Pot Mexican Spaghetti Squash recipe! Combining the tender strands of slow-cooked spaghetti squash with vibrant ingredients like black beans, diced tomatoes with green chilies, sweet corn, and zesty taco seasoning, this dish is a healthy and satisfying twist on classic Mexican comfort food. The hands-off, slow-cooker method makes preparation a breeze, while a topping of melted cheddar cheese and a garnish of fresh cilantro add irresistible finishing touches. Perfect for busy nights or meal prepping, this gluten-free and vegetarian recipe is as customizable as it is delicious. Serve with a squeeze of fresh lime for a bright, tangy kick, and enjoy this fuss-free crowd-pleaser!
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Recipe Information
Ingredients
- 1 medium spaghetti squash
- 1 14.5 oz can diced tomatoes with green chilies
- 1 15 oz can black beans
- 1 cup frozen corn kernels
- 2 tablespoons taco seasoning
- 1 medium, diced green bell pepper
- 0.5 medium, diced red onion
- 2 cloves, minced garlic
- 1 cup shredded cheddar cheese
- 0.25 cup, chopped fresh cilantro
- 1 tablespoon olive oil
- 1 medium, cut into wedges lime
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Drizzle olive oil over the cut sides of the spaghetti squash and sprinkle with salt and pepper.
Place the spaghetti squash halves cut-side down in the bottom of the Crock Pot.
Add the diced tomatoes with green chilies (including their liquid), drained black beans, corn, taco seasoning, green bell pepper, red onion, and minced garlic into the Crock Pot. Stir to combine the ingredients around the squash.
Cover the Crock Pot with the lid and cook on high for 4 hours or on low for 6-7 hours, until the squash is tender and easily pierced with a fork.
Once cooked, carefully remove the spaghetti squash halves from the Crock Pot and use a fork to scrape out the strands into a large mixing bowl.
Add the cooked vegetable mixture from the Crock Pot to the bowl with the spaghetti squash strands and mix well to combine.
Transfer the mixture to a serving dish, sprinkle shredded cheddar cheese on top, and optionally place the dish under a broiler for 1-2 minutes to melt the cheese.
Garnish with freshly chopped cilantro and serve with lime wedges on the side for a squeeze of fresh flavor.
Nutrition Facts
Calories |
1797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 8202 mg | 357% | |
| Total Carbohydrate | 212.7 g | 77% | |
| Dietary Fiber | 56.5 g | 202% | |
| Total Sugars | 57.6 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1347 mg | 104% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2807 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
