Southwestern Stuffed Spaghetti Squash

This dinner was soooo good! I am beyond full and satisfied. You can do so much with this dish. You can add chicken or beef or make it vegan. So healthy for you too!

INGREDIENTS:
1 medium spaghetti squash
1/2 red onion, chopped
2 garlic cloves, minced
1 c bell peppers, chopped (I used red, yellow, and orange)
1/2 Tablespoon ground cumin
Kosher salt and freshly cracked black pepper
1 cup cherry tomatoes, halved
1 (15 oz.) can black beans, drained and rinsed
1 cup frozen corn, thawed
1 1/2 cups Morning Star crumbles
1/2 cup freshly torn cilantro, plus more for garnish
1/2 cup grated low fat mexican cheese
4 tbsp light sour cream
1/4 avocado, diced

DIRECTIONS:
Preheat oven to 375 degrees F.

Place whole squash on a baking sheet and roast for 50 minutes. Let cool another 30 minutes, then cut in half (a serrated knife is best for this). Spoon out the seeds and discard, then scrape up the spaghetti squash flesh with a fork, creating the “spaghetti.”

In a large skillet, heat oil over medium-high. Add onion, garlic, and red bell pepper. Sauté 2 minutes. Stir in cumin and a good pinch of salt and pepper. Sauté 1 more minute. Stir in beans, corn, half of cilantro until well combined. Add the “spaghetti” from each squash to the vegetable mixture and stir to combine. Taste and season as desired.

Set oven to broil. Stuff each squash half with the squash-vegetable mixture and top with grated cheddar. Broil until cheese melts and gets brown and bubbly, 1-2 minutes.

Sprinkle with remaining cilantro and serve warm. Top with avocado and a side of sour cream.

Enjoy!

** Note - I didn't mix my squash with the stuffing mixture. I just filled my squash and melted the cheese.