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Crock Pot Mexican Spaghetti Squash

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)80.9157
Energy (kCal)1477.3112
Carbohydrates (g)287.475
Total fats (g)9.5034
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spaghetti squash 1 cooked shredded - - - -
    onion 1/2 diced sweet 32.0 7.472 0.88 0.08
    jalapeno 1 diced 1.6312 0.3656 0.0512 0.0208
    corn 1 cup 124.7 27.115 4.7415 1.9575
    black bean 1 can rinsed 991.8141 181.3769 62.8246 4.1301
    no salt tomato 1 can no-salt-added diced 88.1559 19.5045 4.4078 1.1019
    portabella mushroom cap 1 diced - - - -
    vegetable broth 2 -3 cups 0.0 0.0 0.0 0.0
    oatmeal 1/4 cup 53.2 10.9256 1.5819999999999999 0.6762
    cornmeal 1/4 cup 110.41 23.4514 2.4766 1.0949
    salsa 1 cup 75.4 17.264 3.952 0.442
    mccormick seasoning 1 tablespoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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