Southwestern Stuffed Spaghetti Squash

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

1. Preheat the oven to 400º.
2. 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.
3. In a skillet, saute the onion and garlic in oil.
4. Throw in the spinach, and saute until the leaves begin to wilt. 
5. Add the rest of the ingredients, except the cilantro and cook until everything is warm, about 15 minutes.
6. Add the cilantro and cook for another 5 minutes.
7. When the spaghetti squash is cool enough to handle, scrape out about half the flesh with a fork to create "spaghetti". 
8. Add the scraped spaghetti to the skillet, and mix with the rest of the ingredients.
9. Spoon the contents of the skillet into the cavities in the squash.
10. Serve immediately.