Southwest Stuffed Spaghetti Squash

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A good friend of mine, Eileen, rarely eats meat. She started this way of eating after her daughter became a Pescatarian. Someone who is a Pescatarian does not eat meant but does eat fish. Well anyways, she is a huge “foodie” just as I am. We are always looking for new recipes and trying them out. Do you have any idea how hard it is to do that with someone that doesn’t eat meat? Ha Ha!!

I found a recipe recently that sounded really good and reminded me of both Eileen and her daughter. I figured I would give it a try as Tom is always telling me I need to eat more vegetables.

Well let me tell y’all….. I didn’t miss the meat at all!!
Not only that, but this was absolutely delicious and SO easy. I just had to share it with y’all.
Without further adieu, I give you “Southwest Stuffed Spaghetti Squash”
Let me know how you like it?

Make it a great day~

Southwest Stuffed Spaghetti Squash - Super easy, vegetarian, cheesy deliciousness! This is a great meal for Meatless Mondays | vegetarian recipes | pescatarian recipes | meatless monday recipes | southwest recipes | southwestern | | two southern sweeties | #vegetarian

Southwest Spaghetti Squash

Ingredients

2 medium spaghetti squash
1 small onion, finely chopped
4 garlic cloves, crushed
1 large green pepper, diced
14 oz pinto or black bean beans, drained & rinsed
1/2 tsp chili powder
2 tbsp diced canned green chilis
1 cup tomato sauce
1/2 cup cilantro, finely chopped + more for garnish
1 + 1/2 cup Colby Jack or Mexican Mix cheese, shredded & divided
1/4 tsp salt
1/2 tsp freshly ground black pepper
Cooking spray (I use Olive Oil in my Mister Misto)

Directions

Preheat oven to 375 degrees F. Cut squash in half and scoop out the seeds with a spoon. Lay skin side down on a baking sheet, lined with parchment paper or foil, and sprinkle with salt and pepper. Bake for 45 mins or until cooked to a touch with a fork.
Meanwhile, preheat medium skillet over medium heat and spray with cooking spray. Add onion, garlic, green pepper and saute for 4 – 5 minutes or until golden brown, stirring occasionally. Add beans, chili powder, chili’s, tomato sauce, cilantro and stir. Remove from heat and add 1/2 cup cheese. Stir again.
Remove baked spaghetti squash from the oven and let cool a few minutes. Fluff each squash “boat” with a fork releasing some of the strands, leaving the squash in a shell. Fill each “boat” with heaping 3/4 – 1 cup prepared bean/pepper etc. mixture and sprinkle with 1/4 cup cheese each. Bake for additional 10 minutes or until cheese is melted. Serve hot, garnished with extra cilantro.

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