1 spaghetti squash, whole
1 tbsp olive oil
1 tbsp ground cumin
1 tbsp chili powder
1-2 cloves garlic, minced
1 tsp paprika
1/4 tsp salt
1 green pepper, chopped
1/4 tsp salt
1 green pepper, chopped
1 yellow pepper, chopped
1/2 onion, chopped
4 roma tomatoes, chopped
1 cup frozen corn
15 oz can black beans, rinsed and drained
4.5 oz can diced green chilies
cheese, greek yogurt, green onions and cilantro for topping
What you do
1. Preheat oven to 400 F. Half the spaghetti squash, scoop out the insides and place cut-side down in a glass baking dish. Add a bit of water to the bottom and bake for approximately 45 minutes.
4 roma tomatoes, chopped
1 cup frozen corn
15 oz can black beans, rinsed and drained
4.5 oz can diced green chilies
cheese, greek yogurt, green onions and cilantro for topping
What you do
1. Preheat oven to 400 F. Half the spaghetti squash, scoop out the insides and place cut-side down in a glass baking dish. Add a bit of water to the bottom and bake for approximately 45 minutes.
2. When the insides of the squash easily shred into pasta-like pieces, remove from the oven and put all the squash in a bowl. Set aside.
3. Heat oil in a large skillet on medium heat. Add peppers, onions, corn and garlic. Saute until just fragrant.
4. Stir in tomatoes, black beans and chilies. Coat with cumin, chili powder and salt. Let simmer another 10 minutes or until veggies are at your desired consistency.
5. Place a cup of the spaghetti squash on a plate cover with a hearty helping of the black bean mixture and top with your favorite condiments.