So I haven't posted a recipe in a while, because Adam and I basically eat the same things every week. I decided to change things up. I made a Southwestern Stuffed Spaghetti Squash. Recipe to follow:
INGREDIENTS:
1 medium spaghetti squash
1 tablespoon olive oil
1/2 onion, chopped
2 garlic cloves, minced
1 jalapeno pepper, minced (leave seeds for more heat)
1 red bell pepper, chopped
1/2 tablespoon oregano
1.2 tablespoon chili powder
salt and pepper to taste
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn, thawed (I used fresh roasted corn)
1/2 cup freshly torn cilantro, plus more for garnish
lime juice
1 cup of grated cheddar cheese
DIRECTIONS:
Preheat oven to 375 degrees. Place whole squash on a baking sheet and roast for 50 minutes, Let cool for another 30 minutes, then cut in half. Spoon out the seeds and discard, then scrape up the spaghetti squash flesh with a fork, creating the "spaghetti"
In a large skillet, heat oil over medium-high. Add onion, garlic, jalapeno and red bell pepper, Saute 2 minutes, Stir in cumin, oregano, chili powder, and a good pinch of salt and pepper. Saute 1 more minute. Stir in beans, corn, half of cilantro and lime juice until well combines. Add the "spaghetti" from each squash to the vegetable mixture and stir to combine. Taste and season to desired.
Set oven to broil. Stuff each squash half with the squash-vegetable mixture and top with grated cheddar. Broil until cheese melts and gets brown and bubbly, 1-2 minutes. Sprinkle with remaining cilantro and serve warm.
You can add grilled chicken or ground turkey if you want to meat but it was pretty good without meat!.
