Crock Pot Mexican Spaghetti Squash

Ingredients

• 1 medium spaghetti squash, cooked and shredded
• 1/2 sweet onion, diced
• 1 jalapeno, seeds removed, diced fine
• 1 cup corn

• 1 (15 ounce) can black beans, rinsed

• 1 (14 1/2 ounce) can no-salt-added diced tomatoes
• 1 portabella mushroom cap, diced
• 2-3 cups vegetable broth
• 1/4 cup oatmeal
• 1/4 cup cornmeal
• 1 cup salsa
• 1 tablespoon McCormick's Montreal low-sodium steak seasoning

Directions

1. 1

   Layer in the crockpot:.

2. 2

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

3. 3

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

4. 4

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

5. 5

   Continue layering till done.

6. 6

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

7. 7

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

8. 8

   Options:.

9. 9

   Add other vegetables.

10. 10

    Add a layer of soy cheese.

11. 11

    Add southwestern seasoning instead of grill seasoning.