Crock Pot Mexican Spaghetti Squash

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.

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Nutrient	Quantity
Total fats	9.5034 g
Protein	80.9157 g
Carbohydrates	287.475 g
Energy	1477.3112 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8822 g
Water	789.699 g
Aspartic acid	8.8711 g
Calcium, Ca	539.1204 mg
Lutein + zeaxanthin	2017.2621 g
Fiber, total dietary	63.3382 g
Fatty acids, total saturated 22:0	0.0002 g
Carotene, beta	1799.0405 g
Niacin	17.3432 mg
Vitamin A, RAE	160.0521 g
Arginine	4.3882 g
Riboflavin	1.1689 mg
Tocopherol, beta	0.1611 mg
Fatty acids, total polyunsaturated 15:0	0.0014 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0231 g
Fatty acids, total saturated 20:1	0.0087 g
Glutamic acid	13.3269 g
Sodium, Na	1987.9213 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0142 g
Total lipid (fat)	9.5034 g
Manganese, Mn	4.2864 mg
Fructose	15.6391 g
Proline	3.3905 g
Fatty acids, total saturated 16:0	1.6946 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.6821 g
Sucrose	2.9896 g
Choline, total	308.0116 mg
Sugars, total	44.9194 g
Serine	3.9024 g
Fatty acids, total saturated 10:0	0.0045 g
Fatty acids, total saturated 18:0	0.2015 g
Fatty acids, total saturated 20:4 undifferentiated	0.0014 g
Vitamin B-6	2.1093 mg
Selenium, Se	19.8712 g
Ash	25.7219 g
Tocotrienol, delta	0.052 mg
Fatty acids, total saturated 18:1 undifferentiated	1.4674 g
Pantothenic acid	5.5526 mg
Phenylalanine	3.8886 g
Copper, Cu	3.2111 mg
Betaine	6.5565 mg
Thiamin	3.2692 mg
Methionine	1.1254 g
Iron, Fe	25.2675 mg
Carbohydrate, by difference	287.475 g
Phosphorus, P	1487.941 mg
Folate, total	1521.3166 g
Tocopherol, gamma	1.5189 mg
Fatty acids, total saturated 4:0	0.0002 g
Lycopene	66802.4057 g
Alanine	3.3981 g
Valine	3.7889 g
Fatty acids, total saturated 18:2 undifferentiated	2.7633 g
Glycine	2.8531 g
Carotene, alpha	46.1838 g
Glucose (dextrose)	17.6079 g
Fatty acids, total saturated 14:0	0.0079 g
Zinc, Zn	14.2635 mg
Isoleucine	3.1537 g
Tocopherol, delta	0.0006 mg
Fatty acids, total saturated 12:0	0.0016 g
Fatty acids, total polyunsaturated	3.8605 g
Fatty acids, total saturated 14:1	0.0029 g
Tocotrienol, gamma	0.0397 mg
Leucine	5.9705 g
Tocotrienol, alpha	0.0971 mg
Vitamin A, IU	3410.9889 IU
Folate, DFE	1420.0966 g
Tryptophan	0.8397 g
Vitamin C, total ascorbic acid	54.7133 mg
Phytosterols	12 mg
Fatty acids, total polyunsaturated 16:1 c	0.006 g
Fatty acids, total polyunsaturated 18:1 c	0.6046 g
Fatty acids, total saturated 20:0	0.0104 g
Tocotrienol, beta	1.144 mg
Starch	8.265 g
Tyrosine	2.1248 g
Vitamin K (phylloquinone)	39.6399 g
Fatty acids, total saturated	2.0561 g
Histidine	2.0373 g
Fatty acids, total monounsaturated	1.717 g
Threonine	3.0767 g
Folate, food	1420.0966 g
Fatty acids, total polyunsaturated 17:0	0.0015 g
Fatty acids, total polyunsaturated 24:0	0.0044 g
Cryptoxanthin, beta	183.6757 g
Vitamin E (alpha-tocopherol)	9.6752 mg
Magnesium, Mg	708.7876 mg
Lysine	4.7486 g
Potassium, K	6779.2078 mg
Cystine	0.8167 g
Fluoride, F	129.0734 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cornmeal	0.25 cup	110.41	23.4514	1.0949
Onion	0.5	32	7.472	0.08
Oatmeal	0.25 cup	53.2	10.9256	0.6762
Corn	1 cup	124.7	27.115	1.9575
jalapeño	1	1.6312	0.3656	0.0208
vegetable broth	2 cups	0	0	0
black bean	1 can	991.8141	181.3769	4.1301
spaghetti squash	1	0	0	0
portabella mushroom cap	1	0	0	0
salsa	1 cup	75.4	17.264	0.442
no salt tomato	1 can	88.1559	19.5045	1.1019
mccormick seasoning	1 tablespoon	0	0	0