Last night, my mom made a delicious dish for dinner! She really knows how to make her daughter feel right at home. I grilled a ton of vegetables on the grill to go with her dish, too. The Mexican black bean spaghetti squash bake was phenomenal! Tons asked for the recipe on Instagram last night, so I wanted to grant their wish and share!
Ingredients: *1 Extra large spaghetti squash, *4 Tbsp Canned Green Chilis *1 Can Mexican-style diced tomatoes, *1 Can low sodium black beans, rinsed and drained, *1 cup shredded Mexican-Style Cheese Shreds, *1 Tsp Garlic Powder, 1/4 Tsp Black Pepper, 1 Tsp. Ground Cumin.
Next time, I am going to add vegetarian beef, sauteed onion and pepper with jalapeno cheese on top!
This recipe originated from the cookbook “101 Best Diet Foods”
Preheat oven to 350 degrees.
In a large mixing bowl combine all the ingredients with only 1/2 of the cheese. Add to a baking dish.
Spread remaining cheese over the top an bake for 30 minutes.
The vegetables were tossed in olive oil and garlic and herb seasoning, then baked for 20 minutes on the grill.
Recipe makes 16 servings (1 cup per serving)
170 Calories, 4 g Fat, 28 g Carbs, 8 g Fiber, 11 g Protein, 2 g Sugar
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