Spicy Stuffed Spaghetti Squash

Preheat oven to 375°

Ingredients:

• 1 spaghetti squash

• 2 Tbs. extra-virgin olive oil

• 1/2 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

• 1/2 cup freshly torn cilantro, plus more for garnish

• 1 lime

• 1 cup grated cheddar cheese

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.”

Directions:

• 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

• 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 Cilantro!

We found this recipe in Mother Earth News Magazine.