Recipe of the Week: Southwest Stuffed Spaghetti Squash
Sometimes you get a craving for something a little zippy— something with a southwest flair, but healthier than your typical pasta or quesadilla options. This recipe is extremely easy— while the squash roasts, you can prepare the rest of the meal and have a little bit of down time for yourself! We even recommend doubling the recipe— it’s so good, you’ll want to make sure you have plenty of leftovers.
What you’ll need:
- 1 medium spaghetti squash
- 2 tbsp EVOO
- ½ medium red onion
- 2 cloves garlic, minced
- 1 jalapeno pepper, minced
- 1 red bell pepper, chopped
- ½ tbsp cumin
- ½ tbsp oregano
- ½ tbsp chili pepper
- Salt and pepper to taste
- 1 c corn kernels (use thawed frozen or canned)
- 1 can black beans, drained/rinsed
- Juice of 1 lime
- ¼-½ c cilantro
How to make:
- Preheat oven to 375. Roast entire spaghetti squash for 50 minutes.
- Remove from oven and allow to cool. Cut in half and remove seeds.
- Scrape out the flesh into a large bowl using a fork.
- Heat oil in a skillet over medium.
- Add in onion, garlic, both peppers, and saute for about 2 minutes.
- Add in spices and cook for another minute or two.
- Add in corn, beans, cilantro, and lime.
- Add in squash and mix well. Allow to heat through, tasting and adding spices to adjust.
- Stuff the shells of the squash with the mix, garnish with additional cilantro, and enjoy!