Contributed by (Recipe adapted from ―Bev Cooks‖ at http://bevcooks.com)

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Ingredients

1 Jalapeno pepper, minced (leave seeds in for more heat)
1 Spaghetti squash
2 Tbs extra-virgin Olive oil
1/2 Red onion, chopped
3 Garlic cloves, minced
1 Red bell pepper, chopped
1 Tbs ground Cumin
1 Tbs Oregano
1 Tbs Chili powder
1 can Black beans (drained and rinsed)
1 C frozen Corn, thawed
1 Lime 1 C grated Cheddar cheese
1/2 C freshly torn Cilantro coarse
Salt and freshly ground Pepper

Instructions

Preheat oven to 375°F. Roast squash on a baking sheet for 50 minutes. Let cool another 30 minutes, then cut in half. Spoon out the seeds, then using a fork, scrape up the flesh, making the ―spaghetti.‖ Heat oil in a medium skillet. Add the onion, garlic, jalapeno pepper and red bell pepper. Saute for 2 minutes. Add cumin, oregano, chili powder and a good pinch of salt and pepper. Saute another minute. Add the beans, corn and cilantro. Stir to combine. Squeeze in the lime juice and give one last stir. Add in half the ―spaghetti‖ to the bean mixture and stir to combine. Taste and season accordingly. Switch oven to broil. Stuff each squash half with the mixture and top with grated cheese. Stick it back under the broiler until the cheese melts and gets brown and bubbly. Garnish with more cilantro.

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