1 Medium-large spaghetti squash
1-2 jalapenos
1 red pepper
1/2 onion
1 C organic corn
1 can black beans
salt/pepper
1/2 Tbsp Cumin
1/2 Tbsp chili powder
1/2 tsp cayenne
2-4 garlic cloves ( I love garlic so I use it A LOT!!)
shredded cheese of your choice
375 oven
1. Place WHOLE squash on baking sheet and roast for 45+/- minutes. Let cool. Once cool, cut in half and scoop out seeds. Gently fluff the remaining squash out into a large bowl.
2. In a large skillet saute in olive oil, onion, pepper, jalapeno 2-3 min. Add seasonings saute another minute to make sure it's all incorporated. Stir in garlic, beans, corn. You can add a little lime juice at this point if you like a little tang. Add the squash at the very end and mix well!
3. Turn your oven to broil. Stuff mixture back into squash shells. sprinkle with cheese and broil until it start to get brown and bubbly.
4. Possible toppings: greek yogurt, avocados, cilatro
1-2 jalapenos
1 red pepper
1/2 onion
1 C organic corn
1 can black beans
salt/pepper
1/2 Tbsp Cumin
1/2 Tbsp chili powder
1/2 tsp cayenne
2-4 garlic cloves ( I love garlic so I use it A LOT!!)
shredded cheese of your choice
375 oven
1. Place WHOLE squash on baking sheet and roast for 45+/- minutes. Let cool. Once cool, cut in half and scoop out seeds. Gently fluff the remaining squash out into a large bowl.
2. In a large skillet saute in olive oil, onion, pepper, jalapeno 2-3 min. Add seasonings saute another minute to make sure it's all incorporated. Stir in garlic, beans, corn. You can add a little lime juice at this point if you like a little tang. Add the squash at the very end and mix well!
3. Turn your oven to broil. Stuff mixture back into squash shells. sprinkle with cheese and broil until it start to get brown and bubbly.
4. Possible toppings: greek yogurt, avocados, cilatro
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