A delicious one-dish meal, full of flavor. Perfect for a crisp fall evening.
Ingredients
FOR SPAGHETTI SQUASH
2 medium spaghetti squash, halved, seeds removed
1 T olive oil
Salt
Chili Powder
Cumin
FOR FILLING
2T olive oil
1 onion, chopped
1 bell pepper, chopped
1 Jalapeno
4 cloves garlic, minced
1 lb. ground beef
1 T Cumin and 2 tsp chili powder (or 2 T favorite taco seasoning)
Salt & Pepper
1 can (15-oz.) black beans
1 cup. chopped tomato
1 cup corn, canned and drained or frozen
1 c. shredded cheese of choice
6 Green onions, chopped
4 T freshly chopped cilantro
Sour Cream (optional topping)
Directions
Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a baking sheet and roast 30-35 minutes or until tender. Let cool. Break up squash strands with fork.
While squash is cooking: In a large skillet over medium heat, heat olive oil. Add onion, bell pepper, and jalapeno, cook until soft, about 5 minutes.
Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, and cook until beef is no longer pink. Drain fat.
Stir in cumin & chili powder (or taco seasoning) and season to taste with salt and pepper.
Stir in black beans, tomatoes, and corn.
Fill each spaghetti squash with beef mixture and top with cheese. Return to oven to melt cheese, 5 minutes. Garnish with cilantro, chopped green onions, sour cream and serve.