Southwestern Stuffed Spaghetti Squash


  • 1 Spaghetti Squash
  • 1 Cup of Corn
  • 2 Cups of Black beans
  • 1/2 Cup of diced tomatoes
  • 1/2 Cup Cheddar Cheese
  • Lime Juice
  • Cilantro
  • Southwest Seasoning

Wash spaghetti squash and prepare a baking dish by putting a 1/2 inch of water in the bottom. Poke the squash on each side with a sharp knife, and place squash in baking dish. Bake on 350 degrees for 45-60 minutes. The squash is finished baking when you can easily penetrate the skin with a knife.

Take the squash out of the oven and allow it to cool until you are easily able to handle it without risk of burning your hands. Cut the squash down the middle, remove the seeds and discard. Scoop the meat of the squash into a medium sized bowl.

While the squash is cooking add the peppers, beans, corn, diced tomatoes, and seasoning in a skillet until vegetables are tender. Mix the contents of the skillet with the spaghetti squash until incorporated.

Add the mixture back into the shell of the squash and sprinkle with cheese. Place the squash back in the oven for 30 minutes. Remove from oven and garnish with lime juice and cilantro.