Name: Southwestern Stuffed Spaghetti Squash with Black Beans
Cook time: 50 min
Total time: 50 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans black beans; ¾ (227 g) block cheddar cheese; 1 ½ small bunches cilantro; 3 jalapeño peppers; 1 ½ limes; 3 red bell peppers; 1 ½ medium red onions; 3 medium spaghetti squash; black pepper; chili powder; extra virgin olive oil; salt

Southwestern Stuffed Spaghetti Squash with Black BeansSouthwestern Stuffed Spaghetti Squash with Black Beans — a 50-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 (398 ml) cans black beans

¾ (227 g) block cheddar cheese

1 ½ small bunches cilantro

3 jalapeño peppers

1 ½ limes

3 red bell peppers

1 ½ medium red onions

3 medium spaghetti squash

black pepper

chili powder

extra virgin olive oil

salt

Instructions

Preheat the oven to 500°F (260°C). Line a baking sheet with aluminum foil to make cleanup easier (optional).

Wash squash, halve lengthwise, and scoop out the seeds. Rub each half with olive oil and season with salt and freshly ground pepper. Place halves, cut side down, on a baking sheet.

Place the squash in the oven (it doesn't have to be fully heated) and roast until tender so a knife can easily pierce though the flesh, 20-25 minutes.

While the squash cooks, wash and dry the fresh produce.

Seed and small dice the bell peppers; transfer to a medium bowl.

Seed and mince the jalapeño peppers (leave the seeds in for more heat if desired); add to the bowl.

Peel and small dice the onion; add to the bowl.

Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Transfer to a small bowl.

Preheat a skillet over medium heat.

While the skillet heats up, drain and rinse the beans.

Add olive oil to the skillet and swirl to coat the bottom. Add the onion and peppers; cook, stirring occasionally, until the vegetables begin to soften, 3 to 4 minutes.

Add the beans, chili powder, salt, and black pepper to the skillet and squeeze lime juice over top; stir to combine and cook for 1 to 2 minutes. Reduce heat to low and stir occasionally while you wait for the squash to cook.

Coarsely grate 1½ cup of cheddar.

Remove the squash from the oven and change the oven setting to broil. Allow the squash to cool slightly, about 5 minutes. Using a fork, scrape up the squash flesh to make spaghetti-like strings (use an oven mitt or towel to hold it with your other hand).

Add the strands of spaghetti squash along with half of the minced cilantro (save the rest for garnishing) to the skillet; toss to combine.

Fill the squash halves with the squash-vegetable mixture and sprinkle with the grated cheddar.

Place the squash back in the oven and broil until the cheese is melted, 1-3 minutes.

Divide the squash halves between plates and sprinkle with the remaining cilantro. Enjoy!

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