Try Southwestern Stuffed Spaghetti Squash if you are looking for a pasta alternative. Southwestern Stuffed Spaghetti Squash is filled with flavor.
What You Need
Original recipe yields 4 servings
1 spaghetti squash (2 lb.)
2 green onions
1 can (15.5 oz.) black beans, rinsed
1/2 cup frozen corn
1/2 cup TACO BELL® Thick & Chunky Medium Salsa
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
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Let's Make It
Pierce squash in several places with fork or sharp knife; place in shallow microwaveable dish. Microwave on HIGH 10 to 15 min. or until squash is softened, turning every 5 min. Cool slightly.
Heat oven to 375°F. Cut squash in half; remove and discard seeds. Use fork to scrape insides of squash into strands; place strands in large bowl. Place squash shells, cut sides up, in shallow baking dish.
Slice onions, keeping white and green pieces separated. Add white onion slices to squash strands in bowl along with the beans, corn, salsa and half the cheese; mix lightly. Spoon into squash shells; top with remaining cheese.
Bake 15 min. or until filling is heated through and cheese is melted. Sprinkle with green onion pieces.
Due to its low carbohydrate levels, spaghetti squash is often used as a healthful substitute for pasta.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 9g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.