This Spaghetti Squash with Peppers and Beans recipe is a keeper. If you enjoy making dishes with Spaghetti Squash, this one should be on your shortlist.
I know many of you are intimidated by Spaghetti Squash because it's a little labor-intensive to prepare it. Between the cutting, which is not easy and requires both a very sharp knife and some muscles, the actual cooking process can be a bit confusing.
🌶 How to Handle Hot Peppers
The capsaicin in hot peppers is what makes peppers hot. If you handle hot peppers gloveless, it’s a guarantee that you’re in for a nasty case of chili burn, both on your fingers and anywhere you rub. Like your face. Ouch!
Even if you wear disposable gloves, be careful about what you touch. The gloves are going to protect your fingers, but touching any part of your body with the gloves after you’ve handled hot peppers can lead to severe chili burn. Resist the temptation to rub your eyes. Wait until you’ve removed your gloves and washed your hands thoroughly with soap.
This dish is packed full of flavor, but it will be a little spicy. Mostly because of the Jalapeño. Make sure you get all the seeds out or this spaghetti squash dish will be really hot!
If you prefer not to bake your spaghetti squash, I have a short tutorial on How to Cook Spaghetti Squash.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Spaghetti Squash with Peppers and Beans: Spaghetti Squash, Olive Oil, Red Onion, Garlic Cloves, Jalapeño, Red Bell Pepper, Ground Cumin, Dried Oregano, Chili Powder, Salt and Pepper, Black Beans, Frozen Corn, Fresh Cilantro, Lime Juice and Cheddar Cheese.
🥣 How do I make Spaghetti Squash with Peppers and Beans
Preheat the oven to 425°F. Line a baking sheet with foil and grease lightly. Set aside.
Use a serrated knife to slice the spaghetti squash in half crosswise. Scoop out the seeds with a spoon. Drizzle the inside of the halves very lightly with olive oil and season with sea salt. Place the spaghetti squash halves onto the lined baking sheet, cut side down.
Bake in the oven for 25-35 minutes or until the skin pierces easily with a knife. Remove from the oven and let the squash rest on the pan (open side down) for 10 minutes. Use a fork to release strands.
In a large skillet, heat the oil over medium-high heat. Add the onion, garlic, jalapeño and red bell pepper. Saute 2 minutes.
Stir in the cumin, oregano, Chili powder, and a good pinch of salt and pepper. Saute 1 more minute. Stir in the beans, corn, half of the cilantro and the lime juice until well combined.
Add the “spaghetti” from each squash to the vegetable mixture and stir to combine. Taste and if needed season with more salt and pepper.
Sprinkle with the cheddar cheese and the remaining cilantro and serve warm.
Spaghetti Squash with Peppers and Beans
Ingredients
- 1 Spaghetti Squash
- 2 tablespoon Olive Oil, divided
- 1 teaspoon Sea Salt
- ½ Red Onion, chopped
- 2 Garlic Cloves, minced
- 1 Jalapeño, minced (leave seeds in for more heat)
- 1 Red Bell Pepper, chopped
- ½ tablespoon Ground Cumin
- ½ tablespoon Dried Oregano
- ½ tablespoon Chili Powder
- Salt and Pepper, to taste
- 15 oz Black Beans, drained and rinsed
- 1 Cup Frozen Corn, thawed
- ½ Cup Fresh Cilantro, chopped & divided
- 2 tablespoon Fresh Lime Juice
- 1 Cup Cheddar Cheese, grated
Instructions
- Preheat the oven to 425°F. Line a baking sheet with foil and grease lightly. Set aside.
- Use a serrated knife to slice the spaghetti squash in half crosswise. Scoop out the seeds with a spoon. Drizzle the inside of the halves very lightly with olive oil and season with sea salt. Place the spaghetti squash halves onto the lined baking sheet, cut side down.
- Bake in the oven for 25-35 minutes or until the skin pierces easily with a knife. Remove from the oven and let the squash rest on the pan (open side down) for 10 minutes. Use a fork to release strands.
- In a large skillet, heat the oil over medium-high heat. Add the onion, garlic, jalapeño and red bell pepper. Saute 2 minutes.
- Stir in the cumin, oregano, Chili powder, and a good pinch of salt and pepper. Saute 1 more minute. Stir in the beans, corn, half of the cilantro and the lime juice until well combined.
- Add the “spaghetti” from each squash to the vegetable mixture and stir to combine. Taste and if needed season with more salt and pepper.
- Sprinkle with the cheddar cheese and the remaining cilantro and serve warm.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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