Vegetarian Spaghetti Squash and Black Beans Recipe

Growing up at my house we ate a lot of squash.  I always loved it when my Mom would bake one up and we would eat it with a little Butter and some Salt & Pepper.  But I don't really remember us ever eating Spaghetti Squash.  I didn't realize how interesting Spaghetti Squash was until my in-laws made it for dinner one night back when my husband and I were dating.  I remember thinking how fun it was and wondering why I had been denied the joy of eating Spaghetti Squash my whole life.  I really liked this recipe which I found here.
It had a great flavor and you can't beat that it is low calorie, vegetarian, and delicious.

Start off With a Spaghetti Squash which you have cleaned well.

Place on a baking sheet covered in Foil and Bake in the oven for 50 minutes at 375 Degrees.

The Squash should be tender enough to pierce with a fork.

Then you will need The roasted Squash (cut in half and seeds removed), Green Bell Pepper, Frozen Corn, Jalpeno Pepper, Cilantro, Lime, Black Beans, Chili Powder, Canola Oil, and Onion.

Chop up the Onion, Green Bell Pepper, and Jalapeno.

Toss them in a warm pan with the Canola Oil.  Cook a few minutes until they start to soften.

Add in the rinsed Black Beans.

Now add in the Chili Powder and a bit of Salt and cook for a minute or two

Scoop the Spaghetti Squash out of the shell, but be sure to keep the shell in tact so you can use it in serving.  Also chop up the Cilantro and add both to the pan.

Add in the Lime juice.

Stir everything together and let it warm through.

You can place it back in the shell for serving

Or just enjoy it as is with a little Cheese and Cilantro to top.  Enjoy!

Vegetarian Spaghetti Squash and Black Beans Recipe
Source:  Whole Foods Market

1 Spaghetti Squash

2 tsp Canola Oil

1/2 Large Onion, Chopped

1 Jalapeno, Seeded and Chopped

1/2 Green Bell Pepper, Chopped

1 Can Black Beans, Rinsed and drained well.

1/2 Cup Frozen or Fresh sweet Corn

1 tsp Chili Powder

1/3 Cup Cilantro, Chopped

Juice of 1/2 a Lime

1 tsp Salt

Roast the Spaghetti Squash in the over at 375 degrees for 50 minutes or until tender enough to pierce with a fork.  Allow to cool.  Once cool scoop the flesh from the shell making sure to leave the shell intact if you want to serve in the shell.

Heat the Oil in a large pan over Medium heat.  Add the Onion, Jalapeno, and Green Bell Pepper and saute for about 2 minutes.  Add in the Black Beans, Corn, and Chili Powder.  Cook an additional minute or two.  Add the Cooked Spaghetti Squash, Cilantro, Lime Juice, and Salt.  Cook until everything is heated through.

When everything is warm you can add the mixture back into the Squash halves or just eat as it is.  I topped mine with a little Shredded Cheese and Cilantro to serve.

Enjoy!

Approximately 4 servings

160 Calories

4 Fat

6 Protein

29 Carbs

Fill squash halves with filling, mounding mixture in the center.

Roasted Butternut Squash & Ham Pasta Recipe

Have you ever cooked something in the past that you remember being incredibly delicious?  And,  have you ever made that dish again to find it a bit more complicated than you remember but just as tasty?  That is this recipe.  It was a bit more time consuming than I usually prefer a weeknight meal to be but oh so yummy when it was done.

You will need a Butternut Squash, Cooking spray, Salt, Pepper, Dry Rosemary, Ham, Onion, Noodles, Flour, Milk, Cheese, and Parmesan Cheese.

Mix together the Dry Rosemary (I crushed it up in my hand a little to try and release more flavor), salt, and Pepper.  Then cut your Squash in half and scoop out the seeds.  Then place on a foil lined baking sheet and top with the Rosemary/salt mixture.

Bake 425 Degrees until squash is soft, about 40-45 minutes.  Allow to cool.  This step can be done earlier in the day to make things go a little more quickly come cooking time.

Cook the pasta according to package directions.

Peel and Cut the Butternut squash up into cubes.

Add some Oil to a skillet on Medium heat then hop up half an onion and add the it to the skillet.  Cook about 5 minutes to soften.

Cut the ham into little chunks and add the ham in with the onion and cook for a bit to let the flavors blend and to brown the ham a bit.

In a skillet add flour and 1/2 tsp salt.

Then gradually add milk stirring constantly with a whisk and bring to a boil.

Grate the Cheese.  I used Cheddar cheese but any kind should work.  Last time I made it with Pepper jack and it was wonderful.  Remove the milk mixture from the heat and add the cheese.

Stir until the cheese combines and fully melts.  Yummy & cheesy, goodness!

Drain the noodles and add them into the sauce and mix it all around.

Pour the mixture into an 11x7 baking dish that has been coated with non-stick spray.  Top with the yummy Butternut Squash cubes and sprinkle the Parmesan Cheese on top.

Bake 450 Degrees about 10 minutes.

Enjoy!

Roasted Butternut Squash & Ham Pasta
Source:  Cooking Light magazine via Sherbet Blossom

3/4 tsp salt Divided
1/2 tsp Dry Rosemary
1/4 tsp Black Pepper
1 Butternut Squash
Non-stick Cooking Spray
Ham (I used about 5 slices of Deli Ham) chopped up
1/2 onion Chopped
8 oz Penne Noodles
1/4 C Flour
2 C Milk (I used 1%)
3/4 C Cheese (I used Medium Cheddar) Grated
1/3 C Grated Parmesan Cheese

Pre-heat your over to 425 Degrees.  Cut your Butternut Squash in half and de-seed it.  Line a baking sheet with Foil and place the squash cut side up on the sheet.  Mix together 1/4 tsp Salt, Pepper, and Rosemary and sprinkle on squash.  Bake 40-45 minutes or until squash is soft.  Set aside.

Warm a skillet with 1 TBSP of Olive Oil and add the onion.  Saute until the onion is softened, about 5 minutes.  Add the ham to the onion and cook another 2-3 minutes.

Cook the pasta according to package directions then drain and set aside.  Do not overcook you will want it a little al dente.

In a pan combine flour and 1/2 tsp salt.  Gradually add the milk, stirring constantly with a whisk.  Bring the mixture to a boil and then remove from the heat.  Add grated cheese and stir until the cheese melts.  Add the pasta and toss well to combine.  Transfer to an 11x7 baking dish that has been coated with baking spray.  Top with the squash that has been cut into cubes and sprinkle with the Parmesan cheese.  Bake 10 minutes at 450 degrees.

Enjoy!

Approximately 8 servings

306 Calories
42 Carbs
9 Fat
15.5 Protein