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1
Preheat oven to 425 F. Cut the spaghetti squash in half and scoop out the seeds.
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2
Place the two halves cut side down on a rimmed baking sheet and bake for 30-45 minutes until fork tender.
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3
You should be able to easily stick a fork through the skin.
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4
Remove from oven.
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5
Allow squash to cool slightly and then scrape the flesh out with the tines of a forkit will come out as spaghetti-like strands.
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6
Place the squash in a large bowl.
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7
Turn the oven temperature down to 350 F.
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8
In a large frying pan over medium heat, brown the Italian sausage, breaking it into small pieces with a spatula while cooking.
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9
Drain any grease and add the chopped onion, corn, red pepper, chili powder, cumin and coriander to the pan.
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10
Continue to cook, stirring for 2-3 minutes until the vegetables have softened.
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11
Add the black olives and spinach and cook for another 1-2 minutes to soften the spinach.
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12
Add the salsa and stir to combine.
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13
Remove from heat.
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14
Add the meat mixture into the spaghetti squash and stir to combine everything.
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15
Scoop the mixture back into the spaghetti squash shells (or into a baking dish if you prefer), and top with the grated cheese.
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16
Place the loaded squash shells on the baking sheet and bake for 10-15 minutes until the cheese is melted.
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17
Enjoy!
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18
Note: This is highly adaptable to your preference.
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19
Feel free to sub a different meat or vegetable.
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20
It can also be made up ahead of time and then covered and refrigerated before baking.
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21
You will need to add some additional baking time though in order to heat everything through.
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22
Leftovers reheat well.
