Incorporate low glycemic and high nutrient foods into your diet to improve your diabetes management and live a healthier life style.
1 medium spaghetti squash
1 Tablespoon olive oil
1/2 red onion, chopped
2 garlic cloves, minced
1 jalapeno pepper, minced (leave seeds in for more heat or change to a mild pepper)
1 red bell pepper, chopped
1/2 Tablespoon ground cumin
1/2 Tablespoon oregano
1/2 Tablespoon chili powder
Kosher salt and freshly cracked black pepper
1 (15 oz.) can black beans, drained and rinsed
1/2 cup freshly torn cilantro, add more for garnish at the ned
Juice of 1 lime
1 cup grated cheddar cheese
Preheat oven to 375 degrees F.
Put the whole squash on a baking sheet and roast for 50 minutes. Let it cool another 30 minutes, then cut in half. Remove the seeds and discard. Use a fork to scrap out the spaghetti squash flesh with a fork, creating the “spaghetti.” (If you prefer you can microwave the squash. Pierce the squash in several places and place the squash on a plate and heat for 10-12 on high. After cooking let it cool until you can handle it with an oven glove and then cut in half)
In a large skillet, heat oil over medium-high. Add onion, garlic, jalapeno and red bell pepper. Sauté 2 minutes. Stir in cumin, oregano, chili powder, and a pinch of salt and pepper. Sauté for 1 more minute. Stir in beans, half of cilantro and lime juice until well mixed. Add the “spaghetti” from each squash to the vegetable mixture and stir to combine.
Set your oven to broil. Stuff each squash half with the mixture and top with grated cheddar. Heat until the cheese melts. Garnish with left over cilantro.
(optional) Add some avocado or guacamole for a nice finishing touch.