Southwest Spaghetti Squash
Transform your dinner routine with this vibrant and flavorful Southwest Spaghetti Squash recipe! Perfectly roasted spaghetti squash serves as the base, delivering a low-carb, gluten-free twist on a classic comfort food. The filling is a bold, zesty combination of black beans, sweet corn, juicy tomatoes with green chilies, and sautéed peppers and onions, all seasoned with smoky chili powder, cumin, and paprika. Packed with wholesome ingredients, this dish is not only nutrient-rich but also bursting with Tex-Mex flair. Garnish with freshly chopped cilantro, a squeeze of lime, melty cheddar cheese, and a dollop of sour cream for a delectable finish. Ready in under an hour, this guilt-free meal is easy to make, irresistibly satisfying, and perfect for weeknights or entertaining guests.
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Recipe Information
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1 medium, diced red onion
- 1 medium, diced red bell pepper
- 3 cloves, minced garlic
- 1 15-ounce can, drained and rinsed black beans
- 1 cup frozen corn
- 1 10-ounce can, undrained diced tomatoes with green chilies
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 tablespoon lime juice
- 2 tablespoons, chopped cilantro
- 1 cup, optional shredded cheddar cheese
- 0.5 cup, optional for garnish sour cream
Instructions
Preheat your oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each half with 1 tablespoon of olive oil and season with salt to taste.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes, or until the flesh is tender and can be easily shredded with a fork.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced red onion and red bell pepper to the skillet, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and sauté for another minute until fragrant.
Add the black beans, frozen corn, and diced tomatoes with green chilies to the skillet. Stir to combine.
Season the mixture with chili powder, cumin, paprika, and 1 teaspoon of salt. Stir well and let the mixture simmer for 5-7 minutes to allow the flavors to meld.
Once the squash is done, use a fork to scrape the flesh into strands, leaving the shells intact if you wish to use them for serving.
Gently mix the spaghetti squash strands into the skillet with the Southwest filling or serve the mixture on top of the squash strands.
Stir in the lime juice and sprinkle chopped cilantro on top. If desired, sprinkle with shredded cheddar cheese and allow it to melt slightly.
Serve warm, garnished with a dollop of sour cream if desired.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1139 mg | 50% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 11.5 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 461 mg | 10% | |
*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.
