#AHMRecipes: Southwestern Stuffed Spaghetti Squash
Shelby Pritchett
| 2 min read
I am so excited to try the recipes from the “Eat Healthy, Live Healthy Mini Cookbook” that recently arrived at Blue Cross Blue Shield of Michigan. I’ve also found myself salivating over the 20 delicious recipes. Thanks to registered dietitians like Grace Derocha, the cookbook features recipes that are lower in fat, lower in calories, lower in sodium, have reduced amounts of sugar and increased amounts of fiber than many other recipes. Together with exercising just 30 minutes each day, these recipes help to create a healthier you. Try this Southwestern Stuffed Spaghetti Squash recipe featured in the cookbook to start getting healthier from the inside out.
Ingredients:
1 spaghetti squash
2 tablespoons extra-virgin olive oil
½ red onion, chopped
3 garlic cloves, minced
1 jalapeno pepper, minced (leave seeds in for more heat) – this is optional
1 cup grated low-fat cheddar cheese
1 can black beans (drained and rinsed)
1 tablespoon Mexican oregano (or regular oregano)
1 red bell pepper, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1 cup frozen corn, thawed
Salt and freshly ground pepper
½ cup freshly torn cilantro, plus more for garnish
1 lime
2 tablespoons extra-virgin olive oil
½ red onion, chopped
3 garlic cloves, minced
1 jalapeno pepper, minced (leave seeds in for more heat) – this is optional
1 cup grated low-fat cheddar cheese
1 can black beans (drained and rinsed)
1 tablespoon Mexican oregano (or regular oregano)
1 red bell pepper, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1 cup frozen corn, thawed
Salt and freshly ground pepper
½ cup freshly torn cilantro, plus more for garnish
1 lime
Directions:
Preheat oven to 375°. Roast squash on a baking sheet for 50 minutes. Let cool another 30 minutes, then cut in half. Spoon out the seeds, then using a fork, scrape up the flesh, making the “spaghetti.” Heat oil in a medium skillet. Add the onion, garlic, jalapeno pepper and red bell pepper. Sauté 2 minutes. Add cumin, Mexican oregano, chili powder and a pinch of salt and pepper. Sauté for another minute. Add the beans, corn and cilantro. Stir to combine. Squeeze in the lime juice and stir. Add in half the “spaghetti” to the bean mixture and stir to combine. Taste and season accordingly. Switch oven to broil. Stuff each squash half with the mixture and top with grated cheese. Put it back under the broiler until the cheese melts. Serve hot.
This recipe yields 12 servings. 1 serving is just 135 calories, 4 grams of total fat, 243 mg of sodium, 22 grams of total carbs, 5 grams of fiber and 6.6 grams of protein.
What is your favorite recipe for fall treats like spaghetti squash?
Photo credit: Chambo25
