Southwestern Stuffed Spaghetti Squash

This delicious stuffed squash is just that... delicious.  And filling.  And easy.  And i've made it twice in the  past month (which is saying a lot for me).  And I have one more spaghetti squash left from my garden and it has this recipe written ALL over it.

Seriously, this is by far the best spaghetti squash recipe I've come across!

As a side note: we really prefer it with chicken, but it is still really good if you want to leave it out and make it vegetarian.

Southwestern Stuffed Spaghetti Squash

Recipe modified and photo from Bev Cooks

1 large spaghetti squash

1/4 c. butter

2 Tbsp. olive oil

1/2 red onion, chopped

3 cloves garlic, minced

1 jalapeno pepper, minced

1 red bell pepper, chopped

1 tsp. cumin

1 tsp. oregano

1 tsp. chili powder
1-2 c. shredded chicken

1 can black beans, rinsed and drained

1 c. corn

salt and pepper to taste

1/2 c. chopped cilantro

1 1/2 c. grated cheddar cheese

Cut squash in half and scoop out pulp.

Divide butter among halves and season with salt and pepper.

Roast squash in 400 degree oven for 45 minutes.

Meanwhile, heat oil in large skillet.

Add the onion and season lightly with salt, cooking until translucent.

Add the garlic, jalapeno, bell pepper, cumin, oregano, chili powder and some pepper.

Stir and saute for 2 minutes.

Add the chicken, beans and corn, stirring to combine.

Remove squash from oven and shred with forks.
Leave a small layer of squash in the shells, and add the rest to the skillet.

Add the cilantro, and stir gently to combine.

Scoop half of the mixture into the empty shells and sprinkle with half of the cheese.

Spoon the remaining squash mixture on top.

Sprinkle remaining cheese on top and place under broiler just until golden.

Garnish with additional cilantro if desired.