Ingredients and Weight:
- 1 large spaghetti squash (4-5 pounds)
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup olive oil
- 1/2 cup chopped onion
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 cup chopped fresh cilantro
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Preparation Time: 30 minutes
Cooking Time: 1 hour 15 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper.
- Place the squash cut-side up on a baking sheet and bake for 45 minutes, or until tender when pierced with a fork.
- While the squash is baking, heat the butter in a large skillet over medium heat.
- Add the onion, green and red bell peppers, and sauté until softened.
- Stir in the black beans, corn, cumin, and chili powder. Cook for 5 minutes.
- Once the squash is done baking, remove from the oven and let cool slightly. Use a fork to scrape the spaghetti-like strands out of the squash.
- Combine the spaghetti squash with the vegetable mixture. Stir in the cilantro, cheddar cheese, and Parmesan cheese. Season with salt and pepper to taste.
- Transfer the mixture back into the squash shells and bake for an additional 30 minutes, or until bubbly and heated through.
Nutritional Information:
- Calories: 320 per serving
- Fat: 15g
- Protein: 20g
- Carbohydrates: 40g
- Fiber: 7g
Dish Characteristics:
- Savory and flavorful
- Full of autumn flavors with roasted squash and bell peppers
- Hearty and filling thanks to the black beans and corn
- Easy to make and perfect for a crowd
- Versatile dish that can be served as a main course or side dish
User Comments:
"This was an amazing dish! The spaghetti squash was cooked to perfection and the vegetable mixture was so flavorful. It was a hit with my family and friends." - Mary
"I loved the combination of sweet and savory flavors in this dish. The squash was sweet and tender, while the vegetables and spices added a nice savory kick. I will definitely be making this again." - John
"This dish was easy to make and turned out great! The squash was so easy to prepare and the filling was packed with flavor. It's a perfect dish for a cozy fall night." - Sarah
Special Precautions and Tips:
- Be careful when cutting the spaghetti squash. The skin can be tough, so use a sharp knife.
- Don't overbake the squash. It should be tender when pierced with a fork, but not mushy.
- Season the dish to taste. You may want to add more or less cumin or chili powder depending on your preference.
- Serve the dish immediately for the best flavor and texture.
