Preheat oven to 375.
Roast squash on a baking sheet for 50 minutes. Let cool another 30 minutes, then cut in half. Spoon out the seeds, then using a fork, scrape up the flesh, making the “spaghetti.” Isn’t that cute?
Heat oil in a medium skillet. Add the onion, garlic, jalapeno pepper and red bell pepper. Saute 2 minutes. Add cumin, Mexican oregano, chili powder and a good pinch of salt and pepper. Saute another minute. Add the beans, corn and cilantro. Stir to combine. Squeeze in the lime juice and give one last stir.
Add in half the “spaghetti” to the bean mixture and stir to combine. Taste and season accordingly. I probably tossed in a little more salt at this point.
Switch oven to broil.
Stuff each squash half with the mixture and top with grated cheese.
Stick it back under the broiler until the cheese melts and gets all brown and bubbly, baby.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (764g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 270 (41%)|
|Amt Per Serving||% DV|
|Total Fat 30g||40 %|
|Saturated Fat 15.3g||76 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 69.3mg||21 %|
|Sodium 523.8mg||18 %|
|Potassium 1295.9mg||34 %|
|Total Carbohydrate 73.3g||22 %|
|Dietary Fiber 13.6g||54 %|
|Sugars, other 59.7g|
|Protein 32.7g||47 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 663
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