- 1 medium spaghetti squash
- 1 Tablespoon olive oil
- 1/2 red onion, chopped
- 2 garlic cloves, minced
- 1 jalapeno pepper, chopped small
- 1 red bell pepper, chopped
- 1/2 Tablespoon ground cumin
- 1/2 Tablespoon oregano
- 1/2 Tablespoon chili powder
- Kosher salt
- Black pepper
- 1 (15 oz.) can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1/2 cup freshly cilantro, torn/chopped
- 1 Lime, to be squeezed
- Shredded cheddar cheese (optional)
- More cilantro for garnish
Preheat oven to 375 degrees F.
Cut squash in half long ways (they are very hard so take your time! Oh, and a serrated knife works great). Spoon out the seeds and discard. There are many ways to cook a spaghetti squash, I always go with one of these two. 1) Cover baking sheet with tin-foil and non-stick spray. Place squash cut-side down and bake. 2) Use slightly deeper dish, place squash cut-side down, and add enough water to cover the bottom—this steams the squash. Bake about 40 minutes, until “fork tender,” when you can easily pierce the outside. Both methods work about the same, but I like the flavor of method #1. Once cooked, scrape the spaghetti squash flesh with a fork (from outside towards the center) creating the “spaghetti.”
In a large skillet, heat oil over medium-high, add onion, garlic, jalapeno and red bell pepper. Sauté 2-3 minutes. Stir in cumin, oregano, chili powder, and salt & pepper–mix well. Stir in beans, corn, cilantro and lime juice–mix well. Add the “spaghetti”—keep outer shell if you want to “stuff” & serve. Or, if you’re eating this as a side it pairs great with lean ground turkey flavored with the same dry seasoning, garlic, onion, and red pepper.
If you want to stuff & serve, set oven to broil (high). Stuff each squash half with mixture and top with grated cheddar. Broil until cheese melts and gets brown, 1-2 minutes—don’t leave unattended long or you will make fire balls!
Sprinkle with remaining cilantro and BOOM! Time to enjoy!
Original Recipe: Here