Crystal Margarine Recipes
Prep: 1 hour
Servings: 4 people
Enjoy this new twist on Tex-Mex taco flavours with the delightful taste and texture of spaghetti squash. Closely related to pumpkins and zucchini, spaghetti squash grows in many sizes, colours, and shapes. This vibrant vegetable is packed with fibre, beta carotene, vitamin C. Spaghetti squash is also low carb and low calorie, making it a great substitution for pasta, or in our case, tortillas!
We’ve paired tender roasted spaghetti squash with corn, tomatoes, beans and peppers and created a nutrient-dense meal that may just make its way into the weekly recipe rotation. Suitable for vegetarians, this Tex-Mex inspired recipe is a real winner!
Suggested side-dish: Spicy and Smokey Mexican Homefries
For more fun dinner ideas, follow Crystal Margarine on Instagram.
ingredients
Spaghetti Squash Boats
2
medium spaghetti squash, halved with seeds scooped out
3 tbsp
Crystal Margarine, melted
1/2 tsp
salt
1/2 tsp
pepper
1/2
yellow onion, diced
3 cloves
garlic, diced
3 tbsp
taco seasoning
540 mL
canned black beans, drained and rinsed well
2 cups
cherry tomatoes, halved
1
green pepper, diced
1
red pepper, diced
1 cup
corn
1/2 cup
refried pinto beans
4
green onions, diced
1/4 cup
cilantro, chopped
1
jalapeno, sliced
directions
Preheat oven to 400°F. Drizzle the cut side of the spaghetti squash with 2 tbsp melted Crystal Margarine and season with salt and pepper. Place cut side down, on a large baking sheet. Roast until squash is tender, about 35-40 minutes. Allow to cool for 5 minutes before using a fork to pull apart spaghetti squash strands.
While squash is roasting, heat remaining margarine in a large skillet over medium heat. Add onion and garlic and cook until soft. Add black beans and cook for one minute.
Add taco seasoning and stir. Add cherry tomatoes, green & red pepper and corn and cook for an additional minute.
Divide mixture and scoop into prepared spaghetti squash halves. Top with cheese, and place in the oven for 5 minutes or until cheese is melted.
Top with refried pinto beans, green onions, cilantro, and sliced jalapeños.
