Crock Pot Mexican Spaghetti Squash

Submitted by VO714

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

 

• Ready In: 5hrs 15mins
• Ingredients: 12
• Serves: 8

ingredients

• 1 medium spaghetti squash, cooked and shredded
• 1 sweet onion, diced
• 1 jalapeno, seeds removed, diced fine
• 236.59 ml corn
• 425.24 g can black beans, rinsed
• 411.06 g can no-salt-added diced tomatoes
• 1 portabella mushroom cap, diced
• 473.18-709.77 ml vegetable broth
• 59.14 ml oatmeal
• 59.14 ml cornmeal
• 236.59 ml salsa
• 14.79 ml 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!