We had some friends over and one is a vegetarian. I use that term loosely because just a couple of days before he came over he ate a plate of ribs. Luckily Holli had a meal planned that was vegetarian friendly. Remember what I said about a meal not being a meal without meat? Well this was the exception! It was hearty and delicious. I didn't even miss the meat...well it would be good with meat too. Other than the time it takes for the spaghetti squash to cook it only takes about a half hour to make. Cheap and easy! Also, leave out the cheese and its vegan. I'm looking at you Kelly!
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| we didn't manage to snap a pic ourselves, but here is the Source |
Southwestern Stuffed Spaghetti Squash
By Bev Cooks
Ingredients
1 spaghetti squash
2 Tbs. extra-virgin olive oil
1/2 red onion, chopped
3 garlic cloves, minced
1 jalapeno pepper, minced (leave seeds in for more heat)
1 red bell pepper, chopped
1 Tbs. ground cumin
1 Tbs. Mexican oregano
1 Tbs. chili powder
1 can black beans (drained and rinsed)
1 cup frozen corn, thawed
coarse salt and freshly ground pepper
1/2 cup freshly torn cilantro, plus more for garnish
1 lime
1 cup grated cheddar cheese
1 Avocado
Directions
Preheat oven to 375.
Roast squash on a baking sheet for 50 minutes. Let cool another 30 minutes, then cut in half. Spoon out the seeds, then using a fork, scrape up the flesh.
Heat oil in a medium skillet. Add the onion, garlic, jalapeno pepper and red bell pepper. Saute 2 minutes. Add cumin, Mexican oregano, chili powder and a good pinch of salt and pepper. Saute another minute. Add the beans, corn and cilantro. Stir to combine. Squeeze in the lime juice and give one last stir.
Add in half the “spaghetti” to the bean mixture and stir to combine. Taste and season accordingly. I probably tossed in a little more salt at this point.
Switch oven to broil.
Stuff each squash half with the mixture and top with grated cheese.
Stick it back under the broiler until the cheese melts and gets all brown and bubbly.
Garnish with a little bit of cilantro and avocado.
