Spaghetti Squash and Black Bean Bowls

So this recipe is not your normal CINCO de MAYO fare, but it tastes fabulous and is definitely a keeper! The slightly SPICY dish is easy to make, and even more easy to eat! The SQUASH takes on the role of carbs, if you will, and does a FANTASTIC job.

Spaghetti Squash, Chicken, and Black Bean Bowls
1 medium spaghetti squash
2 teaspoons olive oil
2 chicken breasts, cut into bite-size pieces
1 teaspoon chili powder
Salt and pepper, to taste
1/4 to 1/3 red onion, chopped
1/2 to 1 red bell pepper, chopped
1 cup black beans, rinsed and drained
1 cup frozen super sweet white corn, thawed
1/2 cup chopped cilantro
1 lime

Cut the squash in half and then place the cut sides down in a microwave-safe dish that has about 1/2 inch of water in the bottom. Cover with plastic wrap, leaving one corner open to vent. Cook in the microwave for 12 to 15 minutes, or until cooked through. Let cool slightly and then remove the "spaghetti." Set aside.

In a frying pan, heat the oil and then saute the chicken with the chili powder, salt, and pepper. When almost done, stir in the onion, bell pepper, beans, and corn. Cook for a few minutes or until veggies are tender. Stir in the squash, cilantro, and juice from the lime. Let warm through and serve.

TIP: Try topping it with sliced avocado, shredded cheddar cheese, sour cream, and/or salsa. All are delish!

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