Ahh Pinterest, you've inspired me again. I was so set on making this, that I went to three different stores to find spaghetti squash. Even at the third store the only ones I found were pretty tiny, so I used two small ones. I hope this doesn't mean that it's done for the season! Winter squash may be one of the only good things about the cold weather. I deviated from the original recipe by eliminating cheese and using what I had on hand, so the ingredients are pretty flexible.
Southwestern Stuffed Spaghetti Squash
Serves 2 as an entree, or 4 as a side
|The cooked squash.|
- 2 small spaghetti squash (or 1 large one, but only if you're making an entree for two people)
- 2 Tbsp. olive oil
- 1/2 red onion, chopped
- 3 garlic cloved, minced
- Loose handful of fresh spinach
- 1 jalapeno, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 Tbsp. ground cumin
- 1 Tbsp. chili powder
- 1 15 oz. can of black beans
- 1 1/2 cups frozen corn kernels
- 1/2 cup of cilantro.
- Salt and pepper, to taste
- Preheat the oven to 400º.
- Roast the squash: Cut the squash in half and remove the seeds. Place cut side down on a baking sheet. Cook until easily pierced with a fork, 30 minutes for small squash and up to an hour for large squash.
- In a skillet, saute the onion and garlic in oil.
- Throw in the spinach, and saute until the leaves begin to wilt.
- Add the rest of the ingredients, except the cilantro and cook until everything is warm, about 15 minutes.
- Add the cilantro and cook for another 5 minutes.
- When the spaghetti squash is cool enough to handle, scrape out about half the flesh with a fork to create "spaghetti".
- Add the scraped spaghetti to the skillet, and mix with the rest of the ingredients.
- Spoon the contents of the skillet into the cavities in the squash.
- Serve immediately.