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1
Preheat oven to 375F.
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2
Roast the whole squash on a baking sheet in the preheated for 50 minutes.
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3
Let cool another 30 minutes, then cut in half.
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4
Spoon out the seeds, then using a fork, scrape up the flesh, making the spaghetti.
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5
Isnt that cute?
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6
Leave about 1/4 of an inch of flesh intact in the peel.
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7
Set this aside youll stuff it later.
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8
Heat oil in a medium skillet.
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9
Add the onion, garlic, jalapeno pepper and red bell pepper.
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10
Saute 2 minutes.
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11
Add cumin, Mexican oregano, chili powder and a good pinch of salt and pepper.
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12
Saute another minute.
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13
Add the beans, corn and cilantro.
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14
Stir to combine.
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15
Squeeze in the lime juice and give it one last stir.
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16
Add in half the spaghetti to the bean mixture and stir to combine.
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17
Taste and season accordingly.
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18
I probably tossed in a little more salt at this point.
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19
Switch oven to broil.
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20
Stuff each squash half with the mixture and top with grated cheese.
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21
Stick it back under the broiler until the cheese melts and gets all brown and bubbly, baby.
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22
Garnish with a leetle bit of cilantro and enjoy your life.
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23
*I used only half of the spaghetti squash as it was A LOT.
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24
I saved the rest for lunch the next day.
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25
*
