Southwestern Stuffed Spaghetti Squash (Vegan/Vegetarian)

• 2 large spaghetti squash
• olive oil
• salt and freshly ground black pepper
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 tbsp. chopped garlic
• 1 - 15.5 oz. can black beans, rinsed and drained
• 1 - 11 oz. can sweet corn, drained
• 1 - 4.5 oz. can chopped green chiles, drained
• 2 tsp. dried cilantro
• 1 tsp. cumin
• 1/2 tsp. salt
• 1 tsp. ground coriander
• 1/4 tsp. cayenne pepper
• Vegan or regular cheese (optional)

Preheat oven to 400 F.  Line a baking sheet with parchment paper.

Slice each spaghetti squash in half lengthwise.  Be careful as this requires a very sharp knife and some muscle!  Use a spoon to remove the seeds and membranes.

Brush the flesh sides of squash with olive oil and season with salt and pepper. (only 1 squash shown here - recipe yields 4 halves)

Place the squash flesh side down on your parchment lined baking sheet and pop into the oven for 55 minutes.

When there is about 30 minutes left for the squash, heat a large skillet over medium heat and drizzle with olive oil.  Add the chopped onion and bell pepper to the pan and saute until the onion is starting to get translucent, about 5 minutes.  Add chopped garlic to the pan and continue to saute for another minute, stirring continuously.

Add black beans, corn and green chiles to pan and stir to combine.  Season with the cilantro, cumin, salt, coriander and cayenne and stir to mix well.  Keep on warm, stirring occasionally, until ready to transfer to the squash.

When the squash is out of the oven and cool enough to handle,  Use a fork to scrape the "spaghetti" stands inside the squash.   Spoon 1/4 of the bean mixture each of the 4 squash halves. Top with shredded vegan or regular cheese (optional) and pop them back into the oven for 5 minutes, until cheese is melted.

Garnish with fresh avocado, or your toppings choice.   ENJOY!

Spaghetti Squash Taco Boats 🌮

• 3 small Spaghetti Squash (1-2.5 lb each)
• olive oil cooking spray
• 1 lb. ground turkey
• 1 tsp. garlic powder
• 1 tsp. ground cumin
• 1 tsp. salt
• 1 tsp. chili powder
• 1 tsp. ground coriander
• 1/2 tsp. paprika
• 1/2 tsp. dried oregano
• 1/2 cup minced red onion
• 1 - 4.5 oz. can diced green chiles, drained
• 1/2 cup tomato sauce (1/2 of a 8 oz. can)
• 1/2 cup water
• 3/4 cup reduced fat shredded Mexican blend cheese

Toppings:

• Pico de Gallo
• Avocado 
• Sour Cream
• Sliced black olives
• Pickled jalapenos

Preheat oven to 400F.  Line a large baking sheet with parchment paper.

Take all stickers off the squash and cut them each in half lengthwise.  Please be careful!  This requires some muscle and a very sharp knife! Use a spoon to remove seeds and soft yellow strands.

Spray the insides of the squash with olive oil spray and season with salt and freshly ground black pepper.

Place the squash cut side down on the baking sheet and bake for one hour, until the flesh can easily be pierced with a fork.  Set aside to let cool slightly.

Meanwhile, heat a large skillet over medium heat and spray with olive oil cooking spray.  Add the turkey to the pan and cook until browned breaking it up with a wooden spoon.  Add the garlic powder, cumin, salt, chili powder, coriander, paprika and oregano and stir to mix well.  Add the onion, diced green chiles, tomato sauce and water to the pan.  Stir to mix well.  Cover and simmer on low for 20 minutes.  Keep warm until ready to use.

When the squash has cooled enough to handle, use a fork to scrape the "spaghetti" stands inside the squash.   Spoon 1/2 cup of meat sauce into each squash.

Sprinkle with cheese.  Return pan to the oven and bake until cheese is melted, about 5 minutes.

Top with your favorite taco toppings, such as pico de gallo, avocado, sour cream, olives, jalapenos, etc.

Enjoy!!   Yields 6 yummy taco boats! 🌮 🌮 🌮 🌮 🌮 🌮  

Crock Pot Spicy Chicken and Black Bean Soup

• 2 - 10 oz. cans Rotel tomatoes, not drained
• 2 - 15 oz. cans black beans, rinsed and drained
• 1 - 4 oz. can diced green chiles (hot or mild), not drained
• 1 large red bell pepper, chopped
• 1 medium red onion, chopped
• 1 tbsp. cumin
• 1 tsp. chili powder
• 1 tsp. dried oregano
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 2 tbsp. freeze dried minced cilantro (or 1/4 cup chopped fresh cilantro)
• 1 - 32 oz. box chicken bone broth 
• 2 large boneless skinless chicken breasts (about 1.25 lbs)
• salt and freshly ground black pepper
• 1/2 bunch green onions, white and light green parts, chopped

Spray your crock pot with olive oil spray.  Add the beans, tomatoes, chiles, bell pepper, red onion, cumin, chili powder, garlic powder, onion powder, dried oregano and cilantro to the crock and stir to mix well.

Pour the broth into the crock and stir to combine.  Lay the chicken breasts in and season with salt and freshly ground black pepper.  

Submerge the chicken into the broth mixture.  Cover the crock and cook on low for 6.5 hours.

Remove the chicken from the crock and use two forks to shred it.  Return the shredded chicken to the crock and stir in the green onions.  Let sit on warm setting until ready to serve.

Enjoy with fresh avocado!