Ingredients: |
Ingredients: • 2 medium spaghetti squash • 1 small onion, chopped • 2 cloves garlic, minced • 1 large red bell pepper, diced • 14-oz. can red or black beans, drained and rinsed • ½ tsp. chili powder • 2 tbsp. canned chilies or jalapenos (optional) • 1 cup tomato sauce • ½ cup fresh cilantro, finely chopped • 1½ cup Colby or Monterey Jack/Mozzarella cheese, shredded and divided • ¼ tsp. salt • ½ tsp. freshly ground pepper • Cooking spray
|
Directions: |
Directions:1) Preheat oven to 375º F 2) Cut squash in half lengthwise and scoop out the seeds with a spoon. Lay skin side-down on a rimmed baking sheet lined with parchment paper and sprinkle with salt and pepper. Bake for 45 minutes or until cooked to the touch with a fork 3) Removed the baked spaghetti squash from the oven and let it cool for a few minutes. Using a fork, pull the "spaghetti" strands away from the sides and put them in a large bowl 4) While the squash is baking, preheat a medium skillet over medium heat and spray with cooking spray. Add onion, garlic and bell pepper and sauté for 4 to 5 minutes or until golden brown, stirring occasionally 5) Add beans, chili powder, chilies, tomato sauce and cilantro and stir. Remove from heat and add ½ cup of the cheese. Stir again 6) Fill the spaghettwith a heaping ¾ to 1 cup prepared bean/pepper mixture and sprinkle with ¼ cup cheese each 7) Bake for an additional 10 minutes or until the cheese is melted 8) Serve hot, garnished with extra cilantro |