Slow Cooker Mexican Spaghetti Squash

 

slowcookersquash

This healthy and hearty slow cooker recipe for Mexican Spaghetti Squash is the perfect lunch or dinner…you don’t even need a bowl!  


Just slice a spaghetti squash, scrape out the seeds, and add black beans, some tomatoes and chilis, set and forget in in you slow-cooker for a few hours, and top it with your favorite toppings like shredded cheese, cilantro, avocado, etc.  Give it a fresh citrusy taste with a squeeze of lime and you have a complete healthy and delicious meal.  When I first attempted this Mexican Spaghetti squash it was a complete experiment and I was honestly worried about how it would turn out in the slow cooker, but it was a hit and completely delicious. Perfect healthy lunch or dinner.  A great low carb dish that even your kids can throw together…so so easy. It literally takes a few minutes to assemble. I can’t wait to experiment with other veggies and flavors. 

 

Ingredients:

1 medium spaghetti squash, halved

1 10 oz. can diced tomatoes with green chiles

1/2 14 oz. can black beans

1 tsp oregano

1 tsp cumin

1 cup shredded Mexican cheese

1/4 cup fresh cilantro, chopped

Directions:

Cut spaghetti squash in half.

Scoop and discard seeds.

Place squash in 6-7 slow cooker cut side up.

squash

In a medium bowl mix beans, tomatoes oregano, and cumin.

Spoon mixture over squash.

spaghettisquash

Cover and cook on low for 6-8 hours or on high for 3-4 hours or until squash is tender.

Sprinkle with cheese and cover and cook for 10 minutes or until cheese is melted.

When squash is cool use a fork to separate spaghetti squash strands.

Slow Cooker Mexican Spaghetti Squash
Write a review
Print
Ingredients
  1. 1 medium spaghetti squash, halved
  2. 1 10 oz. can diced tomatoes with green chiles
  3. 1/2 14 oz. can black beans
  4. 1 tsp oregano
  5. 1 tsp cumin
  6. 1 cup shredded Mexican cheese
  7. 1/4 cup fresh cilantro, chopped
Instructions
  1. Cut spaghetti squash in half.
  2. Scoop and discard seeds.
  3. Place squash in 6-7 slow cooker cut side up.
  4. In a medium bowl mix beans, tomatoes oregano, and cumin.
  5. Spoon mixture over squash.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours or until squash is tender.
  7. Sprinkle with cheese and cover and cook for 10 minutes or until cheese is melted.
  8. When squash is cool use a fork to separate spaghetti squash strands.
Notes
  1. Use slow cooker that fits the spaghetti squash.
The Slow Cooking Housewife http://www.theslowcookinghousewife.com/