It's Meatless Monday!!! Yea! Despite the resistance that I get from my family - I persevere in my pursuit to find really great meatless meals that my family will love. (A task that I once thought to be impossible.) I am beyond thrilled to share with all of you - the meatless meal that has single-handedly converted my carnivorous family into meatless meal lovers. Introducing - Southwest Spaghetti Squash!!!
Southwest Spaghetti Squash
1 medium spaghetti squash
1 Tablespoon olive oil
1/2 red onion, chopped
2 garlic cloves, minced
1 jalapeno pepper, minced (leave seeds in for more heat)
1 red bell pepper, chopped
1/2 Tablespoon ground cumin
1/2 Tablespoon oregano
1/2 Tablespoon chili powder
Kosher salt and freshly cracked black pepper
1 cup black beans, drained and rinsed
1 cup frozen corn, thawed
1/2 cup freshly torn cilantro, plus more for garnish
Juice of 1 lime
1 cup grated cheddar cheese
Choose a squash that is bright yellow and firm.
Cut in half.
Scoop out the seeds with a spoon.
Place cut side down on a foil lined baking sheet. Bake 50 minutes at 375.
Heat oil in skillet. Add red pepper, jalapeno, onion and garlic. Saute 3-4 minutes.
Stir in cumin, oregano, chili powder, salt and pepper.
Stir in lime juice, corn, beans and half of the cilantro.
Scrape spaghetti with a fork to make spaghetti.
Add to vegetable mixture.
Spoon into empty squash shells.
Sprinkle with cheese and broil until melted and crusty.
Sprinkle with remaining cilantro and serve.
This dinner is super easy to make and really delicious. I loved all of the yummy Southwest flavors and believe it or not - my family liked this too. OK - So in the interest of full disclosure - Courtney ate her Southwest Spaghetti Squash with corn chips but I was totally good with that. It was still a meatless meal AND she didn't hate it! (Huge accomplishment for this momma.)
Who says meatless meals are boring? These Southwest Spaghetti Squash pack a powerful punch of flavor AND vegetables. Win-Win.
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