Southwestern Stuffed Spaghetti Squash

Ingredients:

1 spaghetti squash (medium)
1 tbsp olive oil
1/2 purple onion (chopped)
2 garlic cloves (minced)
1 jalapeno chilies (minced, leave seeds in for more heat)
1 red bell pepper (chopped)
1/2 tbsp ground cumin
1/2 tbsp oregano
1/2 tbsp chili powder
cracked black pepper
kosher salt
15 ozs black beans (drained and rinsed)
1 cup frozen corn (thawed)
1/2 cup cilantro (freshly torn, plus more for garnish)
1 lime
1 cup cheddar cheese (grated)

Directions:

Preheat oven to 375 degrees F.

Place whole squash on a baking sheet and roast for 50 minutes. Let cool another 30 minutes, then cut in half (a serrated knife is best for this). Spoon out the seeds and discard, then scrape up the spaghetti squash flesh with a fork, creating the “spaghetti.” (I actually cook my spaghetti squash a bit differently. . . I slice it in half first, spread some olive oil all over each half, and then cook it for 40 minutes to 1 hour at 400 degrees F.)

In a large skillet, heat oil over medium-high. Add onion, garlic, jalapeno and red bell pepper. Sauté 2 minutes. Stir in cumin, oregano, chili powder, and a good pinch of salt and pepper. Sauté 1 more minute. Stir in beans, corn, half of cilantro and lime juice until well combined. Add the “spaghetti” from each squash to the vegetable mixture and stir to combine. Taste and season as desired.

Set oven to broil. Stuff each squash half with the squash-vegetable mixture and top with grated cheddar. Broil until cheese melts and gets brown and bubbly, 1-2 minutes.

Sprinkle with remaining cilantro and serve warm.

Enjoy!


Original recipe can be found here!