Chipotle Spaghetti Squash

Chipotle Spaghetti Squash is a flavorful and healthy alternative to traditional pasta, infused with smoky chipotle spices and topped with fresh vegetables. This Paleo Mexican-inspired dish is both satisfying and nourishing, perfect for a light yet hearty meal.

Ingredients

• Spaghetti squash - 1 medium (about 1 kg)
• Olive oil - 2 tablespoons
• Red bell pepper - 1, diced
• Zucchini - 1 medium, diced
• Garlic - 2 cloves, minced
• Chipotle powder - 1 teaspoon
• Cumin - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Lime - 1, juiced

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the inside of the squash with 1 tablespoon of olive oil and sprinkle with salt and pepper.
4. Place the squash halves cut-side down on a baking sheet and roast in the oven for 30-35 minutes, or until tender.
5. While the squash is roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat.
6. Add the minced garlic, diced red bell pepper, and zucchini to the skillet and sauté for about 5-7 minutes until the vegetables are tender.
7. Stir in the chipotle powder, cumin, salt, and black pepper, and cook for another 2 minutes.
8. Once the squash is done, remove it from the oven and use a fork to scrape the flesh into spaghetti-like strands.
9. Combine the spaghetti squash strands with the sautéed vegetables in the skillet and toss to combine.
10. Remove from heat, stir in the lime juice and chopped cilantro, and serve warm.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 20 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from the spaghetti squash and bell peppers.
• High in fiber, promoting digestive health.

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