This delicious spaghetti squash recipe is jam packed with bold southwestern flavors that will have you coming back for more!
Hey, y'all! This month on Maps & Monograms we're featuring one of my favorite things to cook: spaghetti squash. If you haven't tried spaghetti squash yet, it's a pretty awesome vegetable. By roasting the squash in the oven, it creates little strands that look like spaghetti noodles. Once you scoop the noodles out of the squash, you can create all kinds of dishes like spaghetti, pad thai, alfredo, the options are limitless!
The cool thing about spaghetti squash is that it takes on all of the flavors that you're cooking with. So even if you "don't like squash" you'll like this one! It's seriously just like eating spaghetti noodles minus all of the carbs- making this the perfect alternative for all you Keto and Gluten-Free folks!
What is spaghetti squash?
Spaghetti squash is a delicious squash that when cooked, the insides create ribbons or strands that resemble spaghetti. It can be cooked in a variety of ways including baking, boiling, steaming, and even microwaving. It is often used as a substitute for pasta.
Is spaghetti squash keto friendly?
Spaghetti squash is very low carb, but like many foods, it is not totally carb-free. 1/2 cup of spaghetti squash contains roughly 20 calories and 5 g of carbs. So while it fits in the keto diet, you still need to watch your portion size!
Last week I featured an absolutely incredible Cheesy Garlic Spaghetti Squash that is to DIE FOR! This week I thought I'd take it in a totally different direction and share a Southwestern Spaghetti Squash. When I think of the southwest I think of peppers, corn, black beans, cilantro, cumin, and all those bold Mexicana flavors. These are all flavors that I love! Toss in a bit of salsa and I am a happy girl!
This recipe is super simple, especially if you're familiar with roasting spaghetti squash. Just roast a medium-sized spaghetti squash in the oven. Once it has cooled enough to handle, scrape out the "spaghetti". Toss some chopped onions, bell peppers, garlic, jalapeno, black beans, corn, and spices into a sizzling hot pan and allow the flavors to meld together. Toss your spaghetti strings into the mix, add a bit of lime juice and top the squash with cheddar cheese. Stick that bad boy under the broiler until the cheese melts and then hit the yumminess with a bit of cilantro. Top it with your favorite toppings and mmm mmm mmm!
The cool thing about spaghetti squash is you can use the cavity of the vegetable as a serving dish for your meal that gives it a pretty presentation.
Ingredients:
1 medium spaghetti squash 1 tbsp olive oil + a little more for roasting the squash 1/2 red onion, chopped 1 jalapeno pepper, ribbed, seeded and minced 1 red bell pepper, chopped 2 cloves garlic, minced 1/2 tbsp ground cumin 1/2 tbsp oregano 1/2 tabsp chili powder 1 can blacked beans, drained and rinsed 1 can corn Juice of 1 lime 1 cup cheddar cheese, grated 1/2 cup fresh cilantro
Instructions:
1. Preheat oven to 375 degrees. Slice the squash in half lengthwise (from stem to tip). Remove seeds. Drizzle the inside of the squash with olive oil. Salt and pepper to taste. Turn flesh side down and roast in the oven for 45 minutes.
Tip: Save the squash cavity to use as a serving bowl!
2. Once the squash is cool enough to handle, use a fork to scrape the spaghetti flesh creating "noodles".
3. Heat olive oil in a large skillet. Add onion, garlic, red bell pepper and jalapeno. Saute for 2 minutes. Stir in cumin, chili powder, oregano and a pinch of salt and pepper. Saute for an additional minute.
4. Stir in corn, beans and lime juice until well combined. Add the "spaghetti". Stir to combine.
5. Set oven to broil. Stuff each squash half with the vegetable mixture and top with grated cheddar. Or, if you'd rather, keep the mixture in the skillet, top it with grated cheddar and broil it in the original pan.
Broil for 1-2 minutes or until the cheese is melted.
6. Sprinkle with cilantro. Top with salsa and sour cream, if desired. Serve hot.
I have a feeling you're really going to like this recipe, so make sure you pin it for later! Give me a like on Facebook or follow me on Twitter for more delicious recipes just like this one! See you next time!
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Updated: 3/24/2019