Southwestern Style Spaghetti Squash Bowl

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Southwestern Style Spaghetti Squash Bowl
Who said eating healthy has to be boring? Not me! I find that if you add lots of great spices and herbs you can take something that would be boring and make it delicious and exciting. I love spaghetti squash because it is so easy to bake and I like to do it ahead of time so when it's time to make this recipe I just have to add it to the sauteed veggies and it's ready in no time!
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Ingredients
  1. 2 Spaghetti Squash
  2. Drizzle of olive oil
  3. 1 small onion, diced
  4. 1 red bell pepper, diced
  5. 2 ears fresh corn, kernels cut off
  6. 1 jalapeno, seeds and ribs removed, diced
  7. 3 cloves garlic, minced
  8. 1/2 cup black beans, washed
  9. 1 teaspoon salt
  10. 1/2 teaspoon pepper
  11. 2 teaspoons chili powder
  12. 1/2 teaspoon cayenne pepper
  13. 1/2 teaspoon ground cumin
  14. 1/2 teaspoon paprika
  15. 1/4 teaspoon ground coriander
  16. 1 bunch fresh cilantro, chopped
  17. 3/4 cup Queso Fresco
Toppings
  1. Fresh squeeze of lime
  2. Queso Fresco crumbles
  3. Chopped Cilantro
Instructions
  1. Who said eating healthy has to be boring? Not me! I find that if you add lots of great spices and herbs you can take something that would be boring and make it delicious and exciting. I love spaghetti squash because it is so easy to bake and I like to do it ahead of time so when it's time to make this recipe I just have to add it to the sauteed veggies and it's ready in no time!
  2. The first thing you want to do is roast your spaghetti squash.
  3. Cut off the top and the bottom of the squash and the cut down the middle longways.
  4. With a spoon scoop out the seeds and throw them away. A
  5. dd the squash to a baking sheet and put in a preheated oven at 400 degrees F for about 30-35 minutes.
  6. Once the squash is done cooking prepare the veggies.
  7. In a large saute pan add a drizzle of olive oil and let it heat up over medium heat.
  8. Add the diced onion, bell pepper, corn, jalapeno, and garlic.
  9. Saute until very fragrant and the bell pepper is cooked through, about 10 minutes.
  10. Once the veggies are cooked through add the black beans and all of the spices.
  11. Make sure to really coat the veggies in the spices.
  12. Add the spaghetti squash and mix it all together.
  13. Turn off the heat and add your fresh cilantro and queso fresco.
  14. Give it a quick mix and then add it back to the spaghetti squash to use as bowl.
  15. To the top give it a big squeeze of lime, some more queso fresco, and a little more chopped cilantro!
  16. That's it! A very delicious and easy to make meal that will get you in Summer beach body mode. Enjoy!
Everyday Gourmet with Blakely http://gourmetwithblakely.com/

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Southwestern Style Spaghetti Squash Bowl

2 Comments

  1. Spencer M. Schulman
    Spencer M. SchulmanReply
    May 6, 2015 at 2:38 pm

    Hi Blakely,
    Hope all is well. Have you been traveling lately?? Nice to see that you are surprising us with new dishes. Looks great and will try.
    Take care!
    Krgds,
    Spencer

    • admin
      adminReply
      May 12, 2015 at 12:07 pm

      Hi Spencer! I sure have! I have a few blogs I’ve been writing. They’ll be up soon πŸ™‚ I hope you like the new site!

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