Ingredients:

  • 2 medium spaghetti squash (approx. 3 lbs / 1.36 kg each)
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (150g) frozen corn, thawed
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 1/2 cups (355ml) red enchilada sauce
  • 2 cups (225g) shredded Monterey Jack cheese
  • 1/4 cup (15g) fresh cilantro, chopped
  • 2 tbsp lime juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Halve the squash lengthwise and scoop out the seeds.
  2. Brush the interior of the squash with olive oil and sprinkle with salt. Place squash cut-side down on a baking sheet and roast for 35–40 minutes until the skin is tender.
  3. Heat olive oil in a skillet over medium heat. Sauté the diced onion and red bell pepper until they soften and turn translucent (about 5 minutes).
  4. Stir in the minced garlic, cumin, and smoked paprika, cooking for 60 seconds until fragrant.
  5. Fold in the black beans and corn, cooking until heated through. Remove from heat and stir in the enchilada sauce and lime juice.
  6. Remove squash from the oven and use a fork to scrape the flesh into spaghetti-like strands, keeping the squash in its shell.
  7. Spoon the filling mixture evenly into each squash half, mixing it slightly with the strands.
  8. Top with a generous layer of shredded Monterey Jack cheese.
  9. Return to the oven or use the broiler for 5–8 minutes until the cheese is bubbly and browned.
  10. Garnish with fresh chopped cilantro before serving.