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Southwestern Stuffed Spaghetti Squash

Name: Southwestern Stuffed Spaghetti Squash
Prep time: 30 min
Cook time: 1 h
Total time: 2 h
Yield: 2 entree servings or 4 side dish servings
Cuisine: Mexican
Ingredients: 1 medium spaghetti squash (about 3 pounds), unpeeled; 1 tablespoon olive oil; Â½ medium yellow onion, chopped; 2 garlic cloves, minced; 1 small jalapeno pepper, seeded and finely chopped; 1 medium red bell pepper, chopped; 1 medium yellow bell pepper, chopped; 1 Â½ teaspoons ground cumin; 1 Â½ teaspoons chili powder; 1 teaspoon coarse salt; Â½ teaspoon ground black pepper; 15 ounces (1 can) black beans, drained and rinsed; 1 cup frozen corn, thawed; Â½ cup fresh cilantro, chopped, plus more for garnish; 2 tablespoons fresh lime juice (about 1 lime); 1 cup cheddar cheese, shredded

Move over chili and tacos. Southwestern Stuffed Spaghetti Squash with spicy peppers, black beans, corn and cilantro makes a zesty fall meal. Toss in cooked diced chicken for added protein.

Rebecca Denton

Print Recipe

Makes: 2 entree servings or 4 side dish servings
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 2 hours
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners

Ingredients

1 medium spaghetti squash (about 3 pounds), unpeeled
1 tablespoon olive oil
½ medium yellow onion, chopped
2 garlic cloves, minced
1 small jalapeno pepper, seeded and finely chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 ½ teaspoons ground cumin
1 ½ teaspoons chili powder
1 teaspoon coarse salt
½ teaspoon ground black pepper
15 ounces (1 can) black beans, drained and rinsed
1 cup frozen corn, thawed
½ cup fresh cilantro, chopped, plus more for garnish
2 tablespoons fresh lime juice (about 1 lime)
1 cup cheddar cheese, shredded

Instructions

Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Place the whole squash on the baking sheet and bake for 50 minutes. Let cool for 30 minutes, then cut in half and spoon out the seeds.
Using a fork, scrape the squash flesh into spaghetti-like strands, leaving the skins intact for stuffing later. Place squash strands into a bowl and set aside to cool.
While squash is cooling, heat oil in a large skillet over medium-high heat. Add the onion, garlic, jalapeno and bell peppers. Saute for 2 minutes.
Stir in the cumin, chili powder, salt and pepper. Saute for 1 more minute.
Stir in the spaghetti squash strands, beans, corn, cilantro and lime juice. Cook until heated through and well combined, about 5 minutes.
Stuff each squash skin with the vegetable mixture and top with cheese before serving. For side dish servings, cut each larger serving in half.