- Preheat to 400°F. Place squash cut-side down on a baking tray lined with parchment paper and bake for approximately 1 hour, until squash is tender.
- While the squash is cooking, heat oil in a small pot over medium heat. Add peppers and mushrooms and sautée until soft, about 4 minutes.
- Add diced tomatoes, chili powder, cumin, and black beans, and simmer on low for approximately 20 minutes, while the squash continues to cook.
- Once the squash is cool enough to handle, run a fork back and forth across the flesh of the squash. This will separate the flesh into spaghetti-like strings.
- Spoon the vegetable filling into the squash boats, and mix the strands gently to combine. (Each squash boat serves 2).
Banner Image:
SouthwesternBlackBeanStuffedSpaghettiSquash_KT1.jpg
Teaser Image:
SouthwesternBlackBeanStuffedSpaghettiSquash_KT1.jpg
Ingredients:
1 (2.5-lb) spaghetti squash, halved lengthwise and seeded
1 tablespoon olive oil
1 poblano pepper, seeded, ribbed, and chopped
8 ounces mushrooms, sliced
1 (14.5-oz) can diced tomatoes (no salt added)
1 teaspoon chili powder
½ teaspoon cumin
1 (15-oz) can black beans, rinsed & drained
Nutrition:
Calories: 240, Total Fat: 4.5g, Saturated Fat: 0.5g, Sodium: 230mg, Total Carbohydrate: 44g, Fiber: 13g, Sugar: 12g, Protein: 11g
Author:
An Oldways recipe, courtesy of Kelly Toups
Diet:
Latin American Heritage Diet
Dietary choice:
Vegetarian Vegan Gluten-free