Mexican Baked Spaghetti Squash

Mexican Baked Spaghetti Squash

 

The spaghetti squash obsession only continues...this week's new recipe was so good!! And possibly the best part of it all was that I didn't have to make it!!! We had this for dinner on Monday night, and I took off as soon as the hubs got home to go do a little shopping with my mom for some new clothes (since everything I have is too big!) and when I got home from shopping, this delicious casserole was in the oven ready to go, what a treat! The hubs did a great job, he doesn't think of himself of much of a cook, but he really did amazing! (I was also warned that this was not something I was to get used to happening :) This one had a bit of a kick to it, but not too much, trust me, I can't handle too spicy, and I thought it was delicious. But if you really don't like spicy, then just substitute the can of tomatoes and chilis for a can of regular diced tomatoes. We cut the 9x13 pan into 8 pieces, and they were big and only 4 points a piece! My whole dinner that night, with the salad, was only 5 points!! Spaghetti squash never ceases to amaze me!

Ingredients:

1 spaghetti squash

1 medium onion, sliced thin

1 red bell pepper, diced

1 jalapeno pepper, seeded and minced

2 cloves garlic

1 T. chili powder

1 tsp. dried oregano

½ tsp. cumin

Salt & pepper to taste

1 can black beans, drained and rinsed

1 c. frozen corn kernels, thawed

1 can tomatoes with green chilis, drained

½ c. nonfat greek yogurt

1 c. 2% shredded cheddar cheese

 

Directions:

1.   Heat oven to 375. Cut squash in half length-wise and using a spoon, scoop out the seeds. Place halves face down on baking sheet and cook for 45-50 minutes. When done, using two forks, scrape out the insides and put all spaghetti squash in a separate bowl. Spray a 9x13 baking dish with cooking spray and set aside.

2.   While squash is roasting, spray skillet with cooking spray and heat over medium heat. Add the onions, bell pepper and jalapeno and cook about 5 minutes.

3.   Add garlic and cook another 2 minutes. Stir in chili powder, oregano, and cumin and cook another minute, stirring constantly.

4.   Transfer to a large bowl and add beans, corn, tomatoes, yogurt and half of the cheese. Allow spaghetti squash to cool at least 5 minutes, then add to the bowl and stir well to combine.

5.   Transfer to baking dish and top with remaining cheese. Bake for 30-35 minutes.

 

Yields 8 pieces – WWP+ 4 per slice

 

Shown here with a 1 point salad: lettuce, tomatoes, mushrooms, cucumbers and 2 T. fat free Caesar Italian dressing.

Recipe from Baked-In