Southwestern Spaghetti Squash

My friend, Amy, posted this recipe on her blog and as soon as I saw it I knew I had to make it.  What a delicious and different way to eat spaghetti squash!  I happened to have one just waiting to be used and made this up that very day.  I highly recommend trying this recipe!  My whole family loved it!  I did do a few things differently.  I left out the cheese and I upped a few of the spices and garlic.  And of course I substituted chipotle peppers in adobe sauce for the jalapeno...because that's what I do, and that's what I like.  It seemed a little dry so I added a bit of vegetable broth I had open in my fridge.  You could add a little water or even salsa, I think, if yours seems a little dry.  Sooo good!  To serve, I just cut each half into thirds for our family and we had our own shell to scoop out of.

Southwestern Spaghetti Squash

1 spaghetti squash

2 TBSP olive oil

1/2 medium red or yellow onion, chopped

1 red or green bell pepper, chopped

3 garlic cloves, minced

1 small jalapeno, minced, remove seeds for less heat (or chipotle peppers in adobe sauce)

1 Roma tomato, seeded and chopped

1 can black beans, drained and rinsed

1 cup frozen corn, thawed

1 Tbsp. cumin

1 1/2 tsp chili powder (or chipotle chili powder)

1/2 tsp oregano (Mexican oregano if you have it)

pinch of salt

pinch of pepper

1/2 cup cilantro, chopped

Juice from 1 lime

Preheat oven to 375°. Cut squash in half and scoop out seeds. Lightly brush the inside with olive oil and sprinkle each half with salt and pepper. Place cut side down on a cookie sheet and roast for 60-70 minutes. Remove from oven and set aside.

Over medium high heat, heat oil in a medium pan. Sauté onion and bell pepper until soft. About two minutes. Add in garlic and jalapeno and stir so not to burn. Stir in beans, corn, tomatoes and spices. Remove from heat.  Add chopped cilantro, reserving a bit for garnish.  Squeeze in the lime juice and give one last stir.

Using a fork, scrap out most of "spaghetti" from squash. Don't remove too much because you want your shells to still be sturdy. Add to the pan and stir to combine. Scoop filling into each half of the scooped out shells.  Garnish with cilantro.