A Little Tex...A Little Mex...and a whole lotta YES YES YES

Alright, you asked for it and here it is.  A little gem I most likely found as I Pinned While Hungry (you all know how I love to do that!).  Good news is, this is a healthy PWH pin.  Win!!

I won't even give you a whole lotta preamble with this one.  I will, however, tell you that it made its way into the Make Again pile.  And "again" may be next week.  For real.  It was just that good.  And it made a TON!

Tex Mex Spaghetti Squash

Serves: 4-6

 

What You'll Need:

• 1 large spaghetti squash
• 1 cup frozen corn
• 1½ cups black beans
• 1½ teaspoon salt
• 2 teaspoons cumin
• 1½ teaspoons paprika
• 1 teaspoon chili powder
• 3 cloves garlic, minced
• 1 jalapeno, seeded and minced
• 1 bell pepper, chopped
• ½ onion, chopped
• 2 cups diced cooked chicken - optional
• 1-2 cups shredded cheddar cheese
• Oil

What You'll Do:Spaghetti Squash
Carefully cut spaghetti squash in half. Scrape out the seeds and stringy insides. Lightly drizzle with olive oil and then sprinkle with salt. Place cut side down on a pan lined with parchment paper. Bake at 350 degrees for 45 minutes. Remove from oven and let cool until you can handle it. Turn squash over and use a fork to scrape across the squash short ways to make the spaghetti.

 

Everything Else

• Heat a skillet over medium heat. Drizzle with olive oil or coconut oil.
• Add onions and jalapeno and saute a few minutes. Add garlic, bell pepper, salt, cumin, paprika, and chili powder. Saute around 5 more minutes.
• Add corn and black beans (and chicken if using) and saute until heated through.
• Add spaghetti squash strands to skillet and carefully stir and toss everything together. Adjust salt and seasonings if needed.
• Transfer mixture into both halves of the squash or into an 8x11 glass baking dish.
• Sprinkle with cheese.
• Bake at 350 degrees for 30 minutes.

We added a dollop of plain Greek yogurt (or sour cream) and a splash of salsa to the top before we devoured served ours.

Thank you, fromthiskitchentable.com!