Southwest Stuffed Spaghetti Squash

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 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

1. 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.
2. 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.
3. 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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