Southwest Spaghetti Squash

Ingredients: 1 spaghetti squash 1 tablespoon olive oil + more for drizzling on squash ½ cup chopped red onion 1 cup chopped red pepper 15 oz. can black beans

Ingredients: 1 cup corn 2 tablespoons finely chopped jalapeño 1 clove garlic minced 2 teaspoons chili powder

Ingredients: 1 teaspoon cumin Salt and pepper ½ cup chopped tomato Chipotle Dressing Cilantro

Preheat oven to 450°. Slice spaghetti squash in half lengthwise. Scrape out seeds and stringy bits. Drizzle olive oil in a baking dish, and place spaghetti squash cut side down.

Roast at 450° for 25-30 minutes, or until fully cooked and tender. Scoop out spaghetti squash after it has cooled. In a skillet, heat olive oil. Add red onion and cook until translucent.

Add red pepper, black beans, corn, jalapeño, garlic, and seasonings. Cook until red pepper and jalapeño are crisp tender.

Add tomato and spaghetti squash, and cook a few minutes. Pile filling back in squash boats. Top with chipotle dressing and cilantro, and serve.

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