Southwestern Spaghetti Squash

Southwestern Spaghetti Squash

25
RR 0

"A great fall or winter side dish, this also can be served as a vegetarian main course."

Ingredients

1 h 20 m servings 134 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 134 kcal
  • 7%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 35 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Place squash halves in a shallow baking pan with about 1 inch of water.
  3. Bake squash in the preheated oven until soft, about 1 hour.
  4. Scrape flesh of squash from the rind using a fork and place in a large serving bowl.
  5. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir the black beans, tomatoes, bell pepper, and garlic in the hot oil until the vegetables are soft and the liquid has reduced, about 10 minutes; pour into the bowl with the squash; toss to combine. Add 1 tablespoon olive oil, the vinegar, and cilantro and toss again. Season with salt and pepper to serve.

Reviews

25
  1. 36 Ratings

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Most helpful

I'm giving this 4 stars after having made a few alterations. First, I left out the tomatoes, cilantro, and red wine vinegar simply because I didn't have any on hand. I then used both green and r...

Most helpful critical

Interesting. I substituted kidney beans for black beans, mushrooms for green pepper and didn't have enough tomatoes, but I still feel this could have used something else. It was very tasty with ...

I'm giving this 4 stars after having made a few alterations. First, I left out the tomatoes, cilantro, and red wine vinegar simply because I didn't have any on hand. I then used both green and r...

Interesting. I substituted kidney beans for black beans, mushrooms for green pepper and didn't have enough tomatoes, but I still feel this could have used something else. It was very tasty with ...

I actually used this as a guidline and changed it to fit what I had in the house. I used celery, tomatoes,a yellow pepper, a garlic & black pepper spice I had, parsely for color and then I used ...

I used mexican stewed tomatoes and roasted some anahiem chiles instead of green bell pepper and used 10 oz of montery jack cheese half on top and half mixed in and minus the red wine vinager, an...

Good recipe. My 4 year old loved it (but then she loves most veggies including brussel sprouts). I didn't quite follow the baking instructions on this recipe, instead baked it at 350 F for 40 m...

Delicious flavor and texture combination. I also added 1 roasted poblano and used 1 can of Rotel instead of fresh tomatoes. YUM! I ate all the leftovers myself, before anyone else could get t...

When I finished making the recipe I had some doubts about my children (ages 4-12) liking it. I added a little cheese and popped it in the oven for ten min. or so to melt the cheese. They all lov...

This was good on it's own, but even better when served with grilled andouille sausage. I cheated and cooked the squash in the microwave: pierce a few times with a sharp knife, cook on high heat...

This was pretty good. Something different if your bored of traditional squash recipes. I added chicken to make it a complete meal. I think it would have been good with a couple of hot peppers...