(For 4 servings)
Prep time: 1 h 15 min
Cannot be frozen
1 spaghetti squash, halved
2 tbsp olive oil
15 oz | 1 3/4 cups canned kidney beans, drained
6 oz | 1 cup canned sweetcorn, drained
6 oz | 1 cup canned hominy, drained
1 green bell pepper, cored, seeded and diced
2 green jalapeños, sliced
5 oz | 1 cup grape tomatoes, halved
4 oz | 1 cup Monterey Jack, shredded
1 handful cilantro leaves
freshly ground black pepper
1 Preheat oven to 350F. Discard seeds and stringy membrane from squash halves. Rub cut sides with olive oil and season with salt and pepper.
2 Place cut-side facing down on a baking sheet. Bake for 40-50 minutes until tender to the tip of a knife.
3 Remove from oven, turn over, and let cool briefly as you prepare filling.
4 Stir together kidney beans, sweetcorn, hominy, bell pepper, jalapeños, tomatoes, ½ tsp salt and ¼ tsp pepper in a mixing bowl.
5 Spoon into the spaghetti squash halves and top with shredded cheese. Return to the oven to melt cheese, 5-10 minutes.
6 Remove from oven and let stand briefly before serving with a garnish of cilantro.
protein (g): 15.1
carbs (g): 56.3
sugars (g): 13.3
fat (g): 15.2
sat. fat (g): 5.7
fibre (g): 14.3
sodium (mg): 635