Southwestern Spaghetti Squash [Recipe]

I have a deep deep love of Mexican food. The hubby to be however, is not quite as fond. I wanted to make something with a Mexican feel-enter southwestern spaghetti squash. Not only is this a super healthy recipe (minus the melted cheese) it is so quick and freakin' delish! 

What You Will Need

1 spaghetti squash

2 Tbs. extra-virgin olive oil

1/2 onion, chopped

3 garlic cloves, minced

1 jalapeno pepper, minced (leave seeds in for more heat)

1/2 cup Sweet Peppers diced

1 Tbs. chili powder

1 can cannellini beans (drained and rinsed)

1 cup canned tomatoes

coarse salt and freshly ground pepper

1/2 cup freshly torn cilantro, plus more for garnish

1 lime

1 cup shreadded cheddar cheese

What You Will Do

1. Preheat oven to 375.

2. Cut squash in half and roast on a baking sheet for 35 minutes. Let cool, spoon out the seeds, then using a fork, scrape up the flesh, making the “spaghetti.” 

3. Heat oil in a medium skillet. Add the onion, garlic, jalapeno pepper and red bell pepper. Saute 2 minutes. Add cumin, Mexican oregano, chili powder and a good pinch of salt and pepper. Saute another minute. Add the beans, tomatoes and cilantro. Stir to combine. Squeeze in the lime juice and give one last stir.

4. Add in the “spaghetti” to the bean mixture and stir to combine. Taste and season 

5. Switch oven to broil.

6. Stuff each squash half with the mixture and top with grated cheese.

7. Stick it back under the broiler until the cheese melts and gets all brown and bubbly

8. Garnish with a little bit of cilantro

We enjoyed our spaghetti squash with some chicken marinaded in lime juice, chili powder, brown sugar and garlic.