This Tex-Mex twist on spaghetti squash also takes advantage of the squash’s shell as a serving vessel.
- 2 (2 lb) spaghetti squashes
- 2 tbsp olive oil
- 1 (8 oz) bag triple-washed spinach leaves
- ½ (8.8 oz) pkg Nature's Promise Free from Brown Rice
- ½ (15.5 oz) can pinto beans
- 1 ¼ cups shredded Cheddar cheese, divided
- 1 tsp chili powder
- ¼ cup guacamole (optional)
- Green onions, sliced (optional)
- Preheat oven to 400°F. Halve the spaghetti squashes lengthwise. With spoon, remove and discard seeds from each spaghetti squash half. Brush cut-sides with oil. Season with salt and pepper.
- Place squash cut-sides down on a foil-lined baking sheet and bake 35–45 min., until tender. Let cool 10 min. Using a fork, scrape strands to separate, making sure to keep the spaghetti squash shells intact.
- Meanwhile, poke 4–5 holes into the bag of spinach. Microwave 2–3 min., until wilted. Heat rice according to microwave directions. Drain and rinse beans. In a large bowl bowl, combine the beans, heated rice, spaghetti squash strands, wilted spinach, 1 cup Cheddar, chili powder, salt, and pepper.
- Place 4 spaghetti squash shells on a large baking sheet and divide rice mixture among shells. Top each with additional 1 tbsp Cheddar. Broil until cheese melts. Garnish with the guacamole and green onions, if desired.
- Savory Sunday
- S8 2018
- Calories 422kcal 21%
- Fat 18.0g 28%
- Saturated fat 10.2g 51%
- Carbs 56.0g 19%
- Sodium 539mg 22%
- 13.0g sugar
- 11.0g fiber
- 17.0g protein
- 19mg cholesterol
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