Southwestern Stuffed Spaghetti Squash

A great new take on southwestern spices.

Ingredients

  • 1 spaghetti squash
  • 2 Tbs. extra-virgin olive oil
  • 1/2 red onion, chopped
  • 3 garlic cloves, minced
  • 1 jalapeño pepper, minced (leave seeds in for more heat)
  • 1 red bell pepper, chopped
  • 1 Tbs. ground cumin
  • 1 Tbs. oregano
  • 1 Tbs. chili powder
  • 1 can black beans (drained and rinsed)
  • 1 cup frozen corn, thawed
  • Coarse salt and freshly ground pepper
  • 1/2 cup freshly torn cilantro, plus more for garnish
  • 1 lime
  • 1 cup grated cheddar cheese

Directions

  1. Preheat oven to 375°.
  2. Roast squash on a baking sheet for 50 minutes. Let cool another 30 minutes, then cut in half. Spoon out the seeds, then using a fork, scrape up the flesh, making spaghetti.
  3. Heat oil in a medium skillet. Add onion, garlic, jalapeño pepper and red bell pepper. Saute 2 minutes. Add cumin, oregano, chili powder and a pinch of salt and pepper. Saute another minute. Add the beans, corn and cilantro. Stir to combine. Squeeze in the lime juice and give one last stir.
  4. Add half of the spaghetti to the bean mixture and stir to combine. Taste and season accordingly.
  5. Switch oven to broil. Stuff each squash half with the mixture and top with grated cheese. Broil until the cheese melts and browns. Garnish with a cilantro.

There is usually A LOT of spaghetti in a spaghetti squash, which is why this recipe calls for half in the filling. I usually mix it all in and save the remaining filling for leftovers.