Tex Mex Stuffed Spaghetti Squash

Step 1

Preheat oven to 375 degrees F and line rimmed baking sheet with parchment paper.

Step 2

Cut squash in half and scoop out the seeds with a spoon. Sprinkle flesh side with salt and pepper and lay cut side down on prepared baking sheet. Bake for 40 minutes or until flesh is fork tender but doesn't look soggy.

Step 3

In the meanwhile, preheat medium skillet on medium heat and swirl oil to coat. Add onion, garlic, bell pepper and saute for 4 - 5 minutes or until golden brown, stirring occasionally.

Step 4

Add beans, chili powder, chilis, tomato sauce, cilantro and stir. Remove from heat and add 1/2 cup cheese. Stir again.

Step 5

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.

Step 6

Fill each "boat" with heaping 3/4 - 1 cup prepared bean and pepper filling and sprinkle with 1/4 cup cheese each. Bake for additional 10 minutes or until cheese is melted.

Step 7

Serve hot, garnished with extra cilantro.