Step-by-step guide to joy bauer’s delightful spaghetti squash recipe

Spaghetti squash is a delicious and versatile vegetable that can be used as a low-carb alternative to pasta. It is a good source of fiber, vitamin C, and potassium. This Joy Bauer spaghetti squash recipe is a simple and flavorful way to enjoy this healthy vegetable.

Ingredients

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/4 cup chopped fresh cilantro
• 1/4 cup shredded reduced-fat cheddar cheese (optional)

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the squash with olive oil and sprinkle with salt and pepper.
4. Place the squash cut-side up on a baking sheet and bake for 45 minutes, or until the squash is tender.
5. While the squash is baking, heat the olive oil in a large skillet over medium heat.
6. Add the onion, green bell pepper, and red bell pepper to the skillet and cook until softened.
7. Add the black beans, corn, tomatoes, chili powder, cumin, and oregano to the skillet and bring to a simmer.
8. Cook for 10 minutes, or until the vegetables are heated through.
9. Once the squash is cooked, use a fork to scrape the flesh into strands.
10. Add the spaghetti squash to the skillet with the vegetables and stir to combine.
11. Sprinkle with cilantro and cheese, if desired.

Tips

• You can use any type of vegetables you like in this recipe.
• If you don’t have any canned vegetables, you can use fresh vegetables instead.
• You can also add cooked chicken or shrimp to this recipe.
• This recipe is a great way to use up leftover vegetables.
• Spaghetti squash can be stored in the refrigerator for up to 3 days.

Variations

• To make a vegan version of this recipe, omit the cheese.
• To make a gluten-free version of this recipe, use gluten-free spaghetti squash.
• To make a low-carb version of this recipe, omit the corn and beans.

Benefits of Spaghetti Squash

Spaghetti squash is a healthy and nutritious vegetable that is low in calories and carbohydrates. It is a good source of fiber, vitamin C, and potassium. Spaghetti squash can help to lower cholesterol, reduce blood sugar levels, and promote weight loss.

Joy Bauer’s Spaghetti Squash Recipe: A Healthy and Flavorful Alternative to Pasta

This Joy Bauer spaghetti squash recipe is a simple and flavorful way to enjoy this healthy vegetable. It is a versatile dish that can be made with a variety of vegetables and spices. This recipe is a great way to get your daily dose of fruits and vegetables.

Frequently Asked Questions

Q: What is spaghetti squash?

A: Spaghetti squash is a type of winter squash that has a long, cylindrical shape. It is a good source of fiber, vitamin C, and potassium. When cooked, the flesh of spaghetti squash can be scraped into strands that resemble spaghetti noodles.

Q: How do I cook spaghetti squash?

A: To cook spaghetti squash, preheat your oven to 400 degrees F (200 degrees C). Cut the squash in half lengthwise and scoop out the seeds. Drizzle the squash with olive oil and sprinkle with salt and pepper. Place the squash cut-side up on a baking sheet and bake for 45 minutes, or until the squash is tender.

Q: What can I do with spaghetti squash?

A: Spaghetti squash can be used in a variety of dishes. It can be used as a low-carb alternative to pasta, or it can be used in soups, stews, and casseroles. Spaghetti squash can also be used to make desserts, such as pies and cakes.