Crock Pot Mexican Spaghetti Squash

• 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

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.

sweet onion, corn, black beans, salt, portabella mushroom, vegetable broth, oatmeal, cornmeal, salsa

Taken from www.food.com/recipe/crock-pot-mexican-spaghetti-squash-329426 (may not work)