Spicy Southwest Stuffed Squash
2 small-medium sized spaghetti squash
1 tablespoon olive oil
1/2 cup diced red onion
1 whole jalapeno pepper (seeded and finely diced – add more or less, to taste and heat preference)
1/2 cup finely diced red bell pepper
2 cups cooked black beans (rinsed and well drained)
1/2 cup corn
1 teaspoon chili powder (more or less, to taste and heat preference)
1/3 cup freshly chopped cilantro
1 tablespoon lime juice
1 teaspoon sea salt
Preheat oven to 375 degrees. Place the 2 spaghetti squash on a baking sheet and roast for 1 hour. Remove from oven and allow to cool for 30 minutes. Cut each of the spaghetti squash in half, and using a fork, scrape out the cooked insides of the squash. You will need about 3 cups of cooked spaghetti squash.
Heat the olive oil in a large skillet over medium heat. Add in the diced onion, diced jalapeno and diced bell pepper, and saute until onions start to become translucent, about 3-4 minutes. Add in the cooked, drained black beans, corn and chili powder and cook for an additional 3-4 minutes. Lastly, stir in the 3 cups of cooked, cooled spaghetti squash, the fresh copped cilantro, lime juice and sea salt, and stir continuously until mixture is thoroughly blended and heated through. To serve, you can evenly spoon the mixture into the hollowed out squash halves, or serve over some freshly torn lettuce, in a taco shell, or even over a helping of fresh steamed rice. Makes 4-6 servings.