Baked spaghetti squash noodles topped with black beans, corn, peppers, onions and south-of-the-border flavor. After baking, the flesh of spaghetti squash turns into thin noodles that pair well with a variety of flavors. Used in the place of your standard pasta noodles, spaghetti squash offers significantly less calories with significantly more nutrients. A cup of spaghetti squash has just 30 calories compared to about 200 calories in a typical grain-based noodle. This is why squash is so weight-management friendly. You can eat a LOT and feel SUPER full with minimal calories.
South of the Border Spaghetti Squash [Vegan]
- 1 spaghetti squash
- 4 garlic cloves
- 1/2 cup red onion, diced
- 1/2 bell pepper, diced
- 1 cup black beans, rinsed
- 1/2 cup frozen corn, thawed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes (optional)
- avocado (optional)
- salsa (optional)
- guacamole (optional)
- nutritional yeast (optional)
- hot sauce (optional)
- Preheat oven to 400°F.
- Slice spaghetti squash in half length-wise. Using a metal spoon, scoop seeds out. Lay face down on a parchment-line baking sheet. Cook for 30 minutes, or until soft.
- While squash is cooking, add minced garlic and 2 tablespoon water to a medium skillet over medium-high heat. Cook for 2 minutes. Add diced onion and let cook for 4 more minutes, adding 1 tablespoon of water at a time, if needed.
- Add diced peppers, beans, corn, cumin, chili powder, salt, and red pepper flakes (if using) and cook for 5 minutes.
- Once squash is cooked, carefully flip so it is face up. Run a fork along the inside of each squash to loosen some of the noodles. Add half of black bean and veggie mixture to each squash.
- Return to the oven for 10 minutes.
- Remove from oven. Serve with toppings of choice.