If you can’t tell, I’ve been on a spaghetti squash kick lately. It
might be my favorite fall/winter vegetable. One of the reasons I love it so
much is because of it’s versatility. I also love anything Mexican inspired, so
obviously the marriage of these two loves was right up my alley. You could also
add ground turkey or chicken to this if you wanted, but I kept mine as the
recipe shows.
Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hour 5 mins
Serves: 2
Ingredients
- 1 spaghetti squash
- olive oil
- salt
- pepper
- 1 large bell pepper
- 1 red onion
- 1 jalapeno (optional)
- 1 cup corn kernels (frozen, canned, or fresh)
- 1 (14.5oz) can black beans, drained and rinsed
- 1 (16oz) jar salsa
- cumin
- 1 cup shredded cheddar cheese
- cilantro (optional)
- green onions (optional)
Instructions
- Preheat the oven to 375
- Pierce holes in the whole spaghetti squash and microwave for 3-5 minutes. This helps soften it up so that you are able to slice it.
- Once the squash has cooled, cut off the top and bottom and slice in half lengthwise. Scoop out and discard the pulp and seeds.
- Rub olive oil on the inner edges of the squash and then season with salt and pepper. Place face up on a rimmed baking sheet lined with foil. Roast in the oven for 45-55 minutes, depending on the size. Squash is done when it easily scrapes apart with a fork.
- While the squash is roasting, prepare the filling by sauteing onion, bell pepper, and jalapeno in a little bit of olive oil. Sprinkle with salt, pepper, and cumin to taste and cook to desired softness. Add black beans, corn, and salsa towards the end of cooking and allow to heat up.
- When he squash is done cooking, allow it to cool for a few minutes before handling. Then scrape the inside flesh into the skillet with the filling. Stir to incorporate.
- Scoop the squash + filling mixture back into the emptied squash halves and sprinkle with cheese.
- Switch the oven to the broil setting and place the squash back into the oven for 5 minutes or until cheese is golden brown.
