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Crock Pot Mexican Spaghetti Squash

  • 10minutes
  • 139calories

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Source: www.food.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 medium spaghetti squash , cooked and shredded

  2. 1/2 sweet onion , diced

  3. 1 jalapeno, seeds removed, diced fine

  4. 1 cup corn

  5. 1 (15 ounce) can black beans , rinsed

  6. 1 (14 1/2 ounce) can no-salt-added diced tomatoes

  7. 1 portabella mushroom cap , diced

  8. 2 -3 cups vegetable broth

  9. 1/4 cup oatmeal

  10. 1/4 cup cornmeal

  11. 1 cup salsa

  12. 1 tablespoon McCormick's Montreal low-sodium steak seasoning

Instructions Jump to Ingredients ↑

  1. Layer in the crockpot:.

  2. 1/2 of the beans, corn, jalapenos,tomatoes.

  3. 1/4 of the grains1/4 of the grill seasoning.

  4. 1/2 of the squash, mushrooms, onions, salsa.

  5. Continue layering till done.

  6. Gently pour broth around the edges till you see it coming up the side.

  7. Cook on high for 4 - 5 hours, low for 7 - 8 hours.

  8. Options:.

  9. Add other vegetables.

  10. Add a layer of soy cheese.

  11. Add southwestern seasoning instead of grill seasoning. ?

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