1 medium spaghetti squash
2 garlic cloves, minced
1 jalapeno pepper, minced
1 red bell pepper, chopped
Chicken Broth
3 tsp ground cumin
2 tsp oregano
1 T chili powder
Salt and pepper, garlic powder and onion powder
1 (15 oz) pinto beans with liquid
1 cup corn, frozen or fresh
1/2 cup chopped cilantro
1/4 cup grated cheddar cheese
Lime, optional but gives it omph
Preheat oven to 375'. Place whole squash in oven and bake for 1 hr. Let cool then cut in half. Spoon out and toss seeds, then scrape out the rest of the spaghetti squash into a bowl, breaking up into strands.
In a large skillet over medium high heat add onion, garlic, jalapeno, red bell pepper and a little chicken broth to keep veggies from sticking to pan. Saute a couple of minutes then add cumin, oregano, chili powder and salt to taste. Saute a couple of minutes then add pinto beans, corn, half of the cilantro. Mix then add spaghetti squash. Mix this well. If you spaghetti squash is sort of not done add a little more chicken broth, cover and let this all simmer on low. At this time I also added garlic powder, onion powder and more cumin and oregano to taste.When the spaghetti squash is the texture you want add cheddar cheese and mix.
Set the oven to broil. Fill the empty spaghetti squash with this mixture then top it with additional cheese (not included in calories below). Broil until cheese melts (not very good with low fat cheese) and gets brown, 1-2 minutes.
Top with remaining cilantro.
*The pinto beans makes the spaghetti squash not so vegetablely and more hearty tasting. Also making it ahead of time and letting it sit and absorb the liquid from the beans and broth. I also slathered it in hot sauce. Next time might add shrimp to it.
Serves: 2
Calories vary depending on size of squash but I was able to get mine down to 468 calories with low fat cheese.
