Crock Pot Mexican Spaghetti Squash

VO's Note:

Healthy veggie combo using spagetti squash A healthy combo I put toghther with what was on hand and what I was hungry for.

• Total Time: 5 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 5 hrs

Ingredients:

Servings: 8

• 1 medium spaghetti squash , cooked and shredded
• ½ sweet onion , diced
• 1 jalapeno , seeds removed, diced fine
• 1 cup corn
• 1 (15 ounce) can black beans , rinsed
• 1 (14 ½ ounce) can no-salt-added diced tomatoes
• 1 portabella mushroom cap , diced
• 2 -3 cups vegetable broth
• ¼ cup oatmeal
• ¼ cup cornmeal
• 1 cup salsa
• 1 tablespoon McCormick's Montreal low-sodium steak seasoning

Directions:

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.

Reviews

[CAFrogley]

LIked this a lot as a finished product, although it didn't smell very appetizing while it was cooking. I used frozen spaghetti squash from last Fall's harvest, which I squeezed really well to get out the water -- I am thinking next time I would dump in as is and leave out the veggie broth. Also added about 1/2 cup of TVP instead of the mushroom, since I was trying to use it up, and grated low fat cheddar cheese on top after it was dished out for serving. Thanks for the interesting healthy and easy dish!