Southwestern
Spaghetti Squash
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Spaghetti
Squash
Corn
Spices
Cilantro
Avocado
Red Onion
Peppers
Black
Beans
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Halve the spaghetti squash and scoop out the seeds. Drizzle with olive oil. Season with salt and pepper.
Roast cut side down at 400F.
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Use a fork to comb out the roasted spaghetti squash.
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Heat olive oil in a large skillet and saute the red onions.
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Add the bell peppers and continue sauteing.
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Stir in the black beans, corn, cumin, chili powder, paprika, garlic powder, onion powder, salt and pepper.
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Stir in the roasted spaghetti squash and cilantro.
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Serve with diced avocado.
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Southwestern
Spaghetti Squash
Tap for recipe