Mexican Spaghetti Squash

Ingredients

• 0.25 spaghetti squash (medium, halved lengthwise and seeded)
• 0.5 tsp extra-virgin olive oil
• 1 tbsp red onion (chopped)
• 2 tbsp red bell pepper (chopped)
• 0.25 cup black beans (canned, low sodium)
• 2 tbsp sweet corn (frozen or fresh)
• 0.25 tsp chili powder
• 1 tbsp fresh cilantro (finely chopped)
• 0.75 tsp lime juice (fresh squeezed)
• 1 oz cheese (shredded, optional)
• 0.25 tsp fine sea salt
• jalapeno (diced (optional for spice!))

Instructions

1. Preheat the oven to 375°F.
2. Arrange squash in a large baking dish, cut sides down.
3. Pour 1/2 water into the dish and bake until just tender, 30 to 35 minutes.
4. Rake with a fork to remove flesh in strands, leaving the shell intact for stuffing.
5. For the filling, heat oil in a large skillet over medium heat. Add onion, jalapeño, and bell pepper and cook for 2 minutes or until soft.
6. Add beans, corn, and chili powder; cook, stirring frequently, 1 minute longer.
7. Add cooked squash, cilantro, lime juice, and salt, cook 1 minute until heated through.
8. Fill squash halves with filling, mounding mixture in the center. Option - cover with shredded cheese and broil until melted.

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