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Southwest Spaghetti Squash


  • 1 medium spaghetti squash
  • ½ red onion
  • 1 red bell pepper
  • 2 chipotle peppers in adobo
  • 1 jalapeño pepper
  • 1 T. olive oil
  • 1 tsp. minced garlic
  • tsp. each ground cumin dried oregano, and chili powder
  • Coarse salt and black pepper to taste
  • 1 15 oz. can black beans, drained & rinsed
  • 1 C. frozen corn thawed
  • Juice and zest of 1 lime divided
  • ½ C. chopped fresh cilantro divided
  • ½ C. each shredded cheddar and Monterey Jack cheese


  • Preheat the oven to 375 degrees. Pierce the shell of the squash several times with a sharp knife and set on a rimmed baking sheet. Bake for 1 hour or until tender. Let set until cool enough to handle.
  • Meanwhile, chop the onion, bell pepper, and chipotle peppers and finely chop the jalapeño. Heat the oil in a skillet over medium heat. Add the chopped vegetables and cook for 2 minutes. Mince the garlic and add it to the skillet along with the cumin, oregano, chili powder, salt, and pepper; cook for another minute. Stir in the beans, corn, lime juice, and half the cilantro.
  • Cut the squash in half lengthwise and remove the seeds. Gently scrape the inside with a fork to remove it in long spaghetti-like strands; add the strands to the mixture in the skill and stir in both cheeses. Mound the mixture evenly into the squash halves or individual serving bowls and sprinkle with lime zest and the remaining cilantro. Serve immediately.