This stuffed Mexican spaghetti squash is an easy + healthy vegetarian meal that's super filling and not too heavy
Course: Main Course
1large (3+ lbs.) spaghetti squash(or two small squash, around 1 1/2 lbs. each)
1Tbsp.cooking oil(I use avocado oil for high heat)
1sweet bell pepper,sliced
1red onion,thinly sliced
3/4cupof your favorite salsa
1(15 oz.) canblack beans, drained and rinsed
1cupfrozen, fresh, or canned corn kernels (can omit)
1/4cupfresh cilantro,finely chopped
salt & pepperto taste
1cupshredded Cheddar or Monterey Jack cheese
Preheat oven to 375 degrees. Using a large, sharp knife, carefully slice spaghetti squash in half. Place face-up on baking sheet and sprinkle with salt and pepper. Bake at 375 for 55-75 minutes, depending on size of squash. Strands should be just slightly crunchy when they're done cooking.
While squash is in the oven, sauté bell pepper and red onion in 1 Tbsp. cooking oil over medium heat until softened, but still slightly crunchy. Add salsa, black beans, corn, fresh cilantro, and salt and pepper to taste. Stir mixture and heat through. Keep on low heat.
When squash is done cooking, remove baking sheet from oven, scoop out seeds and gooey innards, and drain any water that may have collected inside the squash during cooking. Fork through the squash to loosen the strands from the shell.
Turn oven up to low broil setting. Fill spaghetti squash shells with warm veggie mixture and stir to combine with the spaghetti squash strands. Top with shredded cheese and return the baking sheet to the oven for 1-2 minutes, until cheese is just melted.
Serve with guacamole, plain Greek yogurt or sour cream, and more salsa.