Mexican Baked Spaghetti Squash

Ingredients
1 spaghetti squash
2 Tbsp olive oil
1 medium onion, sliced thin
1 red bell pepper, diced
1 jalapeno pepper, seeded and minced (optional)
2 cloves garlic, minced
1 Tbsp chili powder (more to taste)
1 tsp dried oregano
½ tsp cumin (more to taste)
Salt and pepper to taste
1 can black beans, drained and rinsed
1 cup frozen corn kernels, thawed
1 can tomatoes with green chilis, drained
½ cup nonfat greek yogurt
1 cup reduced-fat shredded cheddar cheese, divided

Instructions
Preheat oven to 375 F. Lightly spray a 9x13 baking dish with cooking spray and set aside.
Cut spaghetti squash in half and remove the seeds with a spoon. Place the halves in a microwave-safe dish and cover. Cook for 14-16 minutes until easily pierced with a knife and inner flesh is easy to remove.
While the spaghetti squash is cooking, heat the olive oil in a skillet over medium heat. Add the onions, bell pepper and jalapeno and cook until softened and onion is translucent, about five minutes.
Add garlic and cook for two minutes. Stir in chili powder, oregano, and cumin and cook for one minute, stirring constantly.
Transfer from the skillet to a large bowl. Stir in black beans, corn, tomatoes, yogurt, and half the cheese.
When spaghetti squash is done, allow to cool for five minutes. Use a fork to remove the long strands from the inside of the squash. Add the squash to the bowl with the rest of the ingredients and stir well to combine.
Transfer to baking dish and top with the rest of the cheese. Cook, uncovered, for 30-35 minutes, until bubbling and cheese is golden brown.

6-8 servings

from baked in

Pizza sauce with fresh tomatoes

Ingredients
9 Plum Tomatoes
1 Red Bell Pepper
6 Cloves garlic
1 Tbsp tomato paste unsalted (optional)
2 tsp salt
1 tsp black pepper
2 tsp dried parsley
2 tsp dried oregano
2 tsp dried basil
1/2 tsp rosemary
4 tsp extra virgin olive oil
(divided into 2 portions)

Instructions
Preheat oven to 375 degrees
Cut the tomatoes and bell pepper into cubes
In a mixing bowl, add all the ingredients except for the salt, pepper and 1 portion of the olive oil
Coat the ingredients well
Place the coated tomatoes and peppers in a casserole dish
Place in the oven and bake them until the tomatoes are brown on the outside
Remove from the oven and allow to cool for about 5 minutes
Roughly blend them in a food processor
In a medium pan, add the remaining oil and heat for 30 seconds
Add the blended sauce, salt and pepper
Stir well
Remove from heat and serve immediately or refrigerate for about 1 week.

from Healing Tomato