Southwestern Stuffed Spaghetti Squash
- 1 spaghetti squash
- 2 Tbs. extra-virgin olive oil
- ½ red onion, chopped
- 3 garlic cloves, minced
- 1 jalapeno pepper, minced (leave seeds in for more heat)
- 1 red bell pepper, chopped
- 1 Tbs. ground cumin
- 1 Tbs. Mexican oregano
- 1 Tbs. chili powder
- 1 can black beans (drained and rinsed)
- 1 cup frozen corn, thawed
- coarse salt and freshly ground pepper
- ½ cup freshly torn cilantro, plus more for garnish
- 1 lime
- 1 cup grated cheddar cheese
- Preheat oven to 375.
- 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 the “spaghetti.” Isn’t that cute?
- Heat oil in a medium skillet. Add the onion, garlic, jalapeno pepper and red bell pepper. Saute 2 minutes. Add cumin, Mexican oregano, chili powder and a good 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.
- Add in half the “spaghetti” to the bean mixture and stir to combine. Taste and season accordingly. I probably tossed in a little more salt at this point.
- Switch oven to broil.
- Stuff each squash half with the mixture and top with grated cheese.
- Stick it back under the broiler until the cheese melts and gets all brown and bubbly.
- Garnish with a little bit of cilantro and enjoy your life.