• Karri Anne Cameron

Burrito Spaghetti Squash Boats

Makes 4 Servings

Macros: 388 cal, fat 12g, carbs 58g, protein 18g, fibre 14g


Ingredients For the Spaghetti Squash

  • 2 spaghetti squash cut in half length ways & seeds removed

  • 1-2 tablespoons oil

  • 1/2 teaspoon salt For the Filling

  • 1/2 tablespoon oil

  • 1 398 mL can black beans, drained and rinsed

  • 1 cup corn (frozen or canned)

  • 1/3 cup diced red onion

  • 1/2 cup diced bell pepper

  • 1 tablespoon taco seasoning

  • 1 teaspoon lime juice

  • salt and pepper to taste

  • 1/2-1 cup shredded Monterey jack cheese

  • cilantro optional garnish

  • diced avocado optional garnish

  • jalapeno slices (pickled or raw) optional garnish

Directions:

  1. Preheat oven to 400 F. Cut squash in half, cover with 1 tablespoons oil and ½ teaspoon salt. Place cut side down on baking sheet. Roast for 40 minutes.

  2. While spaghetti squash cooks, add ½ tablespoon of oil to a frying pan and sauté the black beans, corn, onion and pepper on medium/ low heat for about 5 minutes or until warmed. Add in the taco seasoning, lime juice and salt to taste, mix to combine and remove from heat.

  3. When done, remove spaghetti squash from the oven and turn over. Using a fork, lightly pull the squash from the sides of the skin, keeping the skin intact. Add in the filling mixture to both squash and lightly mix with the spaghetti squash. Cover with ½ cup cheese and broil for 2-5 minutes or until cheese melts.

  4. Serve with all your favourite toppings and enjoy!


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