Southwestern Style Spaghetti Squash Bowl

C4Bimbos's picture

Mar. 19, 2015

This recipe is a healthy yet flavorful easy dinner that anyone can make! You can even roast the spaghetti squash ahead of time to make it easier! Who says eating healthy has to be boring?


Spaghetti squash 2
Olive oil 1 Teaspoon
Onion 1 Small , finely chopped
Red bell pepper 1 , diced
Fresh corn ears 2 , kernels cut off
Jalapeno 1 , seeds and ribs removed and diced
Garlic 3 Clove (15 gm) , minced
Black beans 1/2 Cup (8 tbs) , washed
Salt 1 Teaspoon
Pepper 1/2 Teaspoon
Chili powder 2 Teaspoon
Cayenne pepper 1/2 Teaspoon
Ground cumin 1/2 Teaspoon
Paprika 1/2 Teaspoon
Ground coriander 1/4 Teaspoon
Fresh cilantro 1 Cup (16 tbs) , finely chopped
Queso fresco 3/4 Cup (12 tbs)



Cut off the top and the bottom of the squash and the cut down the middle long ways.

With a spoon scoop out the seeds and throw them away.

Preheat the oven to 400 degrees F.



Place the squash on a baking sheet and bake for about 30-35 minutes.

Meanwhile, prepare the veggie – In a large sauté pan, pour olive oil and let it heat up over medium heat.

Add the onion, bell pepper, corn, jalapeno, and garlic. Sauté until very fragrant and the bell pepper are cooked through, about 10 minutes.

Add the black beans and season with all the spices.

Scrape the spaghetti squash with a fork and mix it all together.

Turn off the heat and add your fresh cilantro and queso fresco.



 Serve into the spaghetti cover and garnish with lime, queso fresco and cilantro.


Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4