Mexican Spaghetti Squash

This recipe was passed along to us from Holly, one of our fellow POWER girls.  She adapted an older recipe she enjoyed, to make it clean and oil-free.  I recently fixed this for dinner.  It was the first time any of us had eaten spaghetti squash!  This was delicious!  I will definitely add it to my list of favorites.  I personally did not mix the salsa in, but instead served it on the side as a 'topping' option.  It had a bit of a kick to it, enough that my oldest wouldn't eat it.  The youngest two wouldn't go anywhere near it, but such is life.  Keep trying.  I'm not sure if the spice came from the small amount of chili powder or from the can of green chilies.  For me, it was the perfect amount, but next time I will probably either eliminate or reduce chili powder and green chilies for the kids. 


1 medium spaghetti squash
1 can low-sodium black beans
cumin
chili powder
garlic powder
1 medium red onion, diced
4 cloves garlic, chopped
2 c. frozen corn
1 can green chilies
1 red pepper
1/2 c. of your favorite clean salsa
Cilantro and baked tortilla chips for garnish


Preheat oven to 400.  Cut squash in half lengthwise, remove seeds, and place cut side up in a large pan.  Add 2 inches of water to the bottom of pan.  Sprinkle with cumin, garlic, chili powder, and pepper.  Roast in oven for 1 hour.  When the squash has about 10 minutes left, add 2 T. veggie broth, onion, garlic, corn and pepper to a large hot skillet.  Stir for a few minutes until onion has softened.  Turn heat to medium low.  When the squash is done, take a fork and scrape out the spaghetti strands and add directly to the skillet of veggies.  Add black beans, chilies, salsa, and mix.  If you like, serve with fresh cilantro and baked tortilla chips on top.


Happy veggie eats-
Dawn