Southwestern Stuffed Spaghetti Squash

Ingredients

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 0.5 red onion (Chopped)
• 2 garlic cloves (Minced)
• 1 jalapeño pepper (Minced; leave the seeds in for more heat)
• 1 red bell pepper (Chopped)
• 0.5 tbsp ground cumin
• 0.5 tbsp oregano
• 0.5 tbsp chili powder
• kosher salt and freshly cracked black pepper (To taste; use a good pinch during cooking and adjust as desired)
• 15 oz canned black beans (Drained and rinsed)
• 1 cup frozen corn (Thawed)
• 0.5 cup fresh cilantro (Freshly torn, plus more for garnish; reserve half for finishing)
• 1 lime juice (Juice of 1 lime)
• 1 cup cheddar cheese (Grated)

Steps

1. 1

   Preheat the oven to 375°F.

2. 2

   Place the whole spaghetti squash on a baking sheet and roast for 50 minutes.

3. 3

   Let the squash cool for another 30 minutes. Cut it in half, preferably using a serrated knife.

4. 4

   Spoon out and discard the seeds, then scrape the squash flesh with a fork to create spaghetti-like strands.

5. 5

   In a large skillet, heat the olive oil over medium-high heat.

6. 6

   Add the chopped onion, minced garlic, minced jalapeño, and chopped red bell pepper. Sauté for 2 minutes.

7. 7

   Stir in the cumin, oregano, chili powder, and a good pinch of salt and pepper. Sauté for 1 additional minute.

8. 8

   Stir in the black beans, thawed corn, half of the cilantro, and lime juice until well combined.

9. 9

   Add the spaghetti squash strands to the vegetable mixture and stir to combine. Taste and season with additional salt and pepper as desired.

10. 10

    Set the oven to broil.

11. 11

    Stuff each squash half with the squash-and-vegetable mixture, then top with the grated cheddar cheese.

12. 12

    Broil for 1–2 minutes, until the cheese melts and becomes brown and bubbly.

13. 13

    Sprinkle with the remaining cilantro and serve warm.

14. 14

    Enjoy.

Notes

The recipe yields 2 large servings or 4 side-dish servings. The squash is roasted whole before being cut open; allow the stated cooling time before handling. Broiling time is brief, so watch closely while the cheese browns.

Nutrition per serving

• main
• vegetarian
• gluten-free
• low-carb
• Mexican-inspired
• baked
• broiled
• weeknight dinner