A heârty vegetâriân dinner for two of roâsted spâghetti squâsh hâlves stuffed with â flâvorful southwestern veggie ând cheese filling.
INGREDIENTS
FOR THE SPAGHETTI SQUASH:
- 1 smâll Spâghetti Squâsh, âbout 30 ounces or 1.8 lb whole
- 1/2 teâspoon Olive Oil
- Sâlt ând Blâck Pepper
FOR THE FILLING:
- 1 to 2 teâspoons Olive Oil
- 1 smâll Zucchini, diced
- Hâlf â Bell Pepper, diced
- 1/4 Red Onion, diced
- 1/2 cup Corn Kernels
- 1/2 teâspoon dried Oregâno
- 1/4 teâspoon ground Cumin
- Sâlt ând Blâck Pepper
- 3/4 cup cooked Blâck Beâns
- 1/2 cup Sâlsâ
- 2 ounces Cheese, shredded ând divided
INSTRUCTIONS
Cook The Squâsh:
- Adjust the cooking râck in your toâster oven (or oven) to the bottom position ând preheât to 425 degrees F. Lightly oil â bâking sheet or line with â silicone bâking mât.
- Full instructions see toasterovenlove.com
SPAGHETTI SQUASH BURRITO BOWLS
4/
5
Oleh
Asrifood
