Mexican Spaghetti Squash

Ingredients

• 1/4 spaghetti squash - medium, halved lengthwise and seeded
• 1/2 tsp extra-virgin olive oil
• 1 tbsp red onion - chopped
• 2 tbsp red bell pepper - chopped
• 1/4 cup black beans - canned, low sodium
• 2 tbsp sweet corn - frozen or fresh
• 1/4 tsp chili powder
• 1 tbsp fresh cilantro - finely chopped
• 3/4 tsp lime juice - fresh squeezed
• 1 oz cheese - shredded, optional
• 1/4 tsp fine sea salt
• jalapeno (diced (optional for spice!))

Instructions

1. Preheat the oven to 375°F.
2. Arrange squash in a large baking dish, cut sides down.
3. Pour 1/2 water into the dish and bake until just tender, 30 to 35 minutes.
4. Rake with a fork to remove flesh in strands, leaving the shell intact for stuffing.
5. For the filling, heat oil in a large skillet over medium heat. Add onion, jalapeño, and bell pepper and cook for 2 minutes or until soft.
6. Add beans, corn, and chili powder; cook, stirring frequently, 1 minute longer.
7. Add cooked squash, cilantro, lime juice, and salt, cook 1 minute until heated through.
8. Fill squash halves with filling, mounding mixture in the center. Option - cover with shredded cheese and broil until melted.

Nutrition (per serving)