Stuffed Spaghetti Squash
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted spaghetti squash stuffed with black beans, corn, peppers, and enchilada sauce with melted cheese. A hearty, adaptable vegetarian dish with Mexican spices and fresh cilantro.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 small spaghetti squash, cut in half
- 2 tablespoons olive oil
- 1 onion, diced
- 2-4 fresh garlic cloves- chopped
- 1 ½ cups corn, fresh or frozen
- 1 red bell pepper – diced
- 1 1/2 Cups cooked black beans ( 14-ounce can rinsed and drained) or sub browned ground meat, turkey chorizo, or leftover or baked chicken breast )
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon fresh jalapeno, or 1/4 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ½ cup enchilada sauce , more to taste.
- ¼ cup chopped cilantro, plus more for garnish
- ½-1 cup shredded cheese- Mexican cheese blend, cheddar, mozzarella, or vegan cheese
- Garnish: cilantro, sour cream or sliced avocado, hot sauce
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 904mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1531mg
- Calcium
- 373mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 904MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.