“ On its own, spaghetti squash is a little bland, but not today! This colorful, Southwestern-inspired recipe uses the roasted flesh of the squash in the filling which is stuffed back into the shell. Kate, Recipe Hunter ”
- Black Beans
- Cheddar Cheese
- Chili Powder
- Extra Virgin Olive Oil
- Frozen Corn
- Mexican Oregano
- Red Bell Pepper
- Red Onion
- Spaghetti Squash
Spaghetti squash is a favorite at this time of year and in our opinion, one of the most fun foods to cook! Upon roasting, it magically transforms from rock-hard to soft and tender with flesh that pulls apart like strands of spaghetti. For that reason, and its relatively neutral flavor, it’s a favorite substitute among health-conscious folks, especially those who are looking to cut back on their starchy carbs. You can literally serve it just like spaghetti but we prefer this Southwestern-spiced version which uses the shell of the spaghetti squash as the serving vessel and the stringy flesh in the stuffing. After roasting the squash, making it easier to cut, the flesh is scooped out and mixed with a colorful mix of onions, red pepper, black beans, corn, jalapenos, and spices for a hearty, vegetarian filling. Then, you just stuff it all back into the leftover skin and toss it under the broiler with a sprinkle of grated cheese for a healthy, satisfying, feast-with-your-eyes weeknight meal.
“ Cooking is so awesome. It's challenging, therapeutic, rewarding, but mainly it's just a fun time for me. And the end result IS EATING FOOD, I mean come on. ”
First things first, Bev might just be the funniest food blogger on this planet. She’s the voice behind the popular food blog Bev Cooks, where she shares her unique and typically savory recipes and cooking adventures from her Kansas City home. One of the things we love most about Bev is that her writing style just draws you in and keeps you coming back for more…in that “I love you and I don’t even know you” sort of way. Witty, sarcastic, and full of life, Bev’s flair translates into her recipes, which are creative, foodie spins on classic homemade favorites.
Canned beans are covered in a thick, starchy liquid. Here is why you should always rinse off your canned beans.Read the full tip >
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