It didn't hit us until 5:30 p.m. on May 5 that we should be celebrating Cinco De Mayo! We immediately thought Mexican food for dinner. You know, to celebrate and all. If any of you are like me, the idea of unlimited chips, salsa and margaritas sound great but the uncomfortable feeling you're left with after isn't so great. So, we compromised. It's possible to celebrate without the guilt! That is when we created our southwestern stuffed spaghetti squash. So delicious and so versatile. You could easily customize this dish by adding or substituting any of the ingredients listed below. Get creative! This dish would be a great meal to make for dinner parties. Just be sure to double the recipe if cooking for more than two or three. Enjoy!
- 1 Spaghetti squash, cut in half and seeded
- 2 tablespoons of olive oil
- I cup of black beans
- ½ cup of corn
- ½ cup of onion, chopped
- ½ cup of red bell pepper, chopped
- ½ cup of sliced mushrooms
- 1 jalapeno chopped
- ¼ cup of canned diced tomatoes with green chilies*
- ¼ cup of chopped cilantro*
- 1 lime, juiced
- Chili powder
- Red Pepper
- Cook spaghetti squash on 400 degrees for 45 minutes or until tender. Use fork to remove flesh but keep shell intact for stuffing. *We recommend placing spaghetti squash halves face down on pan with about ¼ cup of water before putting in oven to bake.
- Heat large skillet over medium heat with 2 tablespoons of olive oi
- Sautee onions, jalapeno and pepper until soft. 2-3 minutes
- Add in mushrooms and diced tomatoes and continue to stir for another 2 minutes
- Add in beans, corn, lime, salt and pepper, red pepper, chili powder, cumin and mix all ingredients together.
- Lastly, add in cooked spaghetti squash and stir over medium heat for another 3-5 minutes. After ingredients are well combined, fill each spaghetti squash shell with stuffing.
*We topped ours off with homemade guacamole. HIGHLY recommend doing that…makes the dish taste even better!