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1
Preheat oven to 375 degrees F.
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2
Carefully slice the spaghetti squash in half.
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3
I find it helps to first slice off the end with the stem, because its near impossible to slice through.
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4
Drizzle 1/2 tablespoon of olive oil on each half.
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5
Sprinkle with kosher salt and ground black pepper.
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6
Bake in the oven for 30 minutes.
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7
While squash bakes, heat remaining 1 tablespoon of olive oil in a skillet (cast iron if youve got one) over medium heat.
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8
Add onion, jalapeno, and bell pepper.
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9
Simmer until onions are translucent, stirring often, approximately 5 minutes.
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10
Add beans and olives.
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11
Add all of the spices, and stir until everything is evenly coated.
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12
Add the tomato sauce, mix, and bring the heat to low.
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13
Let it simmer until the squash has finished baking.
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14
Once the squash is ready, remove from the oven and allow to cool enough to handle (or handle while wearing oven mitts, if youre impatient like me).
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15
Drag a fork across the inner flesh of the squash to separate into strands.
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16
Do this until youre close to the outer skin of the squash but definitely leave some room in between.
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17
Empty the spaghetti squash strands into the skillet and mix thoroughly.
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18
Carefully spoon the spaghetti squash mixture back into the squash halves, or boats as everyone likes to call them.
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19
Sprinkle shredded cheese on the tops of the boats evenly and put back in the oven for 810 minutes or until cheese fully melts.
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20
Top with a dollop of plain Greek yogurt or sour cream and garnish with sliced scallions before serving.
