Crock Pot Mexican Spaghetti Squash - cooking recipe

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

Preparation

Layer in the crockpot:
1/2 of the beans, corn, jalapenos,tomatoes.
1/4 of the grains1/4 of the grill seasoning.
1/2 of the squash, mushrooms, onions, salsa.
Continue layering till done.
Gently pour broth around the edges till you see it coming up the side.
Cook on high for 4 - 5 hours, low for 7 - 8 hours.
Options:
Add other vegetables.
Add a layer of soy cheese.
Add southwestern seasoning instead of grill seasoning.