TexMex Spaghetti Squash for “National Spaghetti Day!”
Another low calorie yummy meatless meal rich in vitamins and fiber!
Spaghetti squash, black beans, corn, sautéed onions, peppers, & garlic. + cilantro, cumin, oregano, & chili powder!
This is my new replacement for taco night!
(Mitch had cheese on his! I didn’t.)
1) split your spaghetti squash and cook it face down in 1″ of water in a casserole dish. Shred with a fork after its done.
2) chop veg and sauté, stir in beans, and taco seasoning or other TexMex spices.
3) stir the sauté ‘d veg into to spaghetti squash shell and serve! *Optional, coat with shredded cheese and bake until cheese melts!
Amber Hamilton Henson