Spaghetti squash is a great, healthy alternative to pasta if you’re trying to limit your carbs. Why you’d ever want to do that I have no idea, but if you are, this dish is so good you won’t even miss them! If you’re running short on time, cook the squash a day or two before and heat up when ready to serve. If you’re going for a vegetarian and low carb meal (that’s just crazy talk!) you can omit the ham and use vegetable broth instead. Although I think the ham adds a really nice smokiness to the dish and makes it a bit more of a hearty meal for the winter.
Southwestern Spaghetti Squash
adapted from here
- 1 medium-sized spaghetti squash
- 3-4 tablespoons olive oil
- 1 can black beans, drained and rinsed
- 1 red pepper, diced
- 1/2 cup cherry tomatoes, halfed
- 1/4 cup frozen vegetable medley of corn, carrots and green beans
- 1/2 cup diced ham
- 1/4 cup chicken broth
- 1 tablespoon Penzey’s Adobo seasoning
- 1 teaspoon dried minced onion
- juice of 1/2 fresh lime
- salt and pepper to taste
Preheat oven to 375 degrees. Cut squash in half lengthwise (this will take some serious muscle) and discard the seeds. Coat the flesh in olive oil, salt and pepper. On a baking sheet lined with foil, roast squash flesh side down for 50 minutes. Remove from oven and let cool for 20 minutes. Meanwhile, in a large skillet over medium high heat, add remaining ingredients and simmer for 20 minutes. When the squash has cooled, use a fork to scrape up the flesh. Top the ‘spaghetti’ with the bean mixture and serve warm.