Southwestern Stuffed Spaghetti Squash

by | Sep 11, 2018 | CSA Member Updates, Recipes

Servings: Makes 2 large servings or 4 side dish servings.
1 medium Spaghetti squash
1 Tablespoon Olive oil
1/2 Red onion, chopped
2 Garlic cloves, minced
1 Jalapeno pepper, minced (leave seeds in for more heat)
1 Red bell pepper, chopped
1/2 Tablespoon ground Cumin
1/2 Tablespoon Oregano
1/2 Tablespoon Chili powder
Kosher salt and freshly cracked Black pepper
1 (15 oz.) can Black beans, drained and rinsed
1 cup fresh or frozen Sweet corn (thaw if using frozen)
1/2 cup freshly torn Cilantro, plus more for garnish
Juice of 1 Lime
1 cup grated Cheddar cheese
1. Preheat oven to 375 degrees F.
2. Pierce spaghetti squash in several places, then 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.”
3. In a large skillet, heat oil over medium-high. Add onion, garlic, jalapeno and red bell pepper. Saute 2 minutes.
4. Stir in cumin, oregano, chili powder, and a good pinch of salt and pepper. Saute 1 more minute.
5. Stir in beans, corn, half of cilantro and lime juice until well combined. Add the “spaghetti” from each squash to the vegetable mixture and stir to combine. Taste and season as desired.
6. 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.
7. Sprinkle with remaining cilantro and serve warm.

CSA Produce

Produce Featured in this Recipe

Spaghetti Squash

Spaghetti Squash

This variety of winter squash is large, oval and yellow, and looks similar to a ...
Jalapeno Peppers

Jalapeno Peppers

The active component in jalapenos and other hot peppers is capsaicin, which gives ...
Sweet Corn

Sweet Corn

An ancient staple food of the Americas, corn is often referred to as maize.  When ...


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