Thursday, September 25, 2014

Mexican Baked Spaghetti Squash

1 Spaghetti Squash
2 tablespoons coconut oil
1/2 cup Onion, Chopped
1 Red Bell Pepper
2 Garlic Cloves
1 tablespoon Chili Powder
1 teaspoon Oregano
1/2 teaspoon Ground Cumin
1 can Low Sodium Black Beans
1.0 cup Corn
1 can Rotel Diced Tomatoes & Green Chilies
3.0 oz Extra Firm Tofu

Preheat oven to 375 F.

Cut spaghetti squash in half and remove the seeds with a spoon or ice cream scoop. Cover halves with plastic wrap, and place in microwave. Cook for 15 minutes, until easily pierced with a knife and inner flesh is easy to remove.

While the spaghetti squash is cooking, heat the oil in a skillet over medium heat. Add the onions and bell pepper, cook until softened and onion is translucent, about five minutes. Add garlic and cook for two minutes. Stir in chili powder, oregano, and cumin and cook for one minute, stirring constantly. Transfer from the skillet to a large bowl. Stir in black beans, corn, tomatoes, and tofu.

When spaghetti squash is done, allow to cool for five minutes. Remove the long strands from the inside of the squash. Add the squash to the bowl with the rest of the ingredients and stir well to combine.

Transfer to baking dish. Cook, uncovered, for 33 minutes, until bubbling.

Adapted From

6 servings
302 calories  |  7g fat  |  53g carbs  |  11g protein