Mexican Fiesta Stuffed Spaghetti Squash

Ingredients

What (your ingredients):

2 spaghetti squashes

1 1/2 tablespoons olive oil

1 red onion, diced

1 yellow bell pepper, diced

1 red bell pepper, diced

Pinch of salt

1 tablespoon chili powder

2 teaspoons cumin

1/2 teaspoon smoked paprika

1/2 cup fire-roasted corn

1 15-oz. can black beans, rinsed and drain

Toppings: sliced green onions, salsa (optional), Oaxaca or mozzarella cheese (optional)

Directions

How (your directions):

Preheat oven to 400°F.

Slice the spaghetti squashes in half, remove the seeds, place cut-side down in a baking dish, fill dish with 1 inch of water, and bake for 45 minutes.

When the squash has 15 minutes left to bake, prepare the fajita filling. Heat olive oil in a sauté pan over medium heat.Add the diced onion, diced bell peppers, and pinch of salt.Sauté for 4-5 minutes until tender.

Add the chili powder, cumin, smoked paprika and sauté for 1 minute.Add the corn and black beans and sauté for 3-4 minutes.

When the squash is finished baking, remove from oven and separate the spaghetti strands using a fork.Fill the center of the spaghetti squash with the fajita filling, a spoonful of salsa, and a couple tablespoons of cheese.

Return the squash to the oven until the cheese is melted.

Enjoy hot!

Why (the science):  Spaghetti squash is high in fiber and antioxidants to protect cells from damage and help prevent disease.

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