Easy Spaghetti Squash with Pinto Beans & Arugula

Easy Spaghetti Squash with Pinto Beans and Arugula - this simple recipe offers a lovely blend of Mexican cuisine inspired flavors - squash is cooked in a slow cooker for added convenience | VeggiePrimer.com

Easy Spaghetti Squash with Pinto Beans & Arugula

This simple recipe offers a lovely blend of Mexican cuisine inspired flavors. Squash is cooked in a slow cooker for added convenience.

Prep Time 10

Cook Time 3

Total Time 3 10

Servings

Ingredients

1 large spaghetti squash
29 oz canned diced tomatoes with mild green chilies
15.5 oz canned pinto beans or black beans low sodium, rinsed and drained
1 cup onion chopped, I use frozen chopped onions to save time
1 cup frozen corn
2.5 oz arugula or 3-4 handfuls of other dark leafy greens
3 tsp. chili powder
1 tsp. cumin
1 tsp. dried oregano
diced avocado and sliced black olives to taste - optional

Instructions

Spaghetti Squash

Scrub spaghetti squash with a vegetable brush under warm water.
Pierce the top side of the squash with a sharp knife several times and place in slow cooker.
Cook on high 3-4 hours or on low for 6-8 hours or until squash feels slightly soft when squeezed with an oven mitt.
Carefully remove squash from slow cooker and set aside to cool.

Sauce

While squash is cooling, add diced tomatoes, chopped onion, corn, chili powder, cumin and oregano to a 5-qt. sauté pan and cook uncovered on medium high heat for about 10 minutes – stirring occasionally.
Reduce heat to medium, add pinto beans and arugula and continue to cook covered for about 5 minutes – stirring occasionally. Sauce is done when arugula wilts to desired level of tenderness.

Serving

Cut off of the ends of the squash then slice the squash in half lengthwise.
Scoop out and discard seeds with a spoon, then use a fork to scrape out the spaghetti-like strands of flesh into 5-6 pasta bowls.
Top squash with sauce and add diced avocado and sliced black olives if desired.

Notes

For a more convenient, albeit less attractive serving option: scrape strands of spaghetti squash directly into the pan of sauce and stir to mix. This is helpful when you have folks eating on different schedules. You can keep the pan warm on the stove.

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition