Vegetarian Southwest Spaghetti Squash

Ingredients:

• 1 spaghetti squash
• 1 tbs olive oil
• 1/2 red onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1/2 Tablespoon ground cumin
• 1/2 Tablespoon oregano
• 1/2 Tablespoon chili powder
• Salt and black pepper
• 1 can of corn, drained and rinsed
• 1 can black beans, drained and rinsed
• 1/2 cup cilantro
• Juice of 1 lime
• 1 cup grated cheddar cheese
• I used a soy brand of "cheese" called Go Veggie

Directions:

1. Preheat oven to 425 degrees, cut squash in half, clean out seeds and extra threads. Lightly spray squash with cooking oil and sprinkle with garlic salt. Cook for 35-40 minutes.

2. In a large pan on medium-high heat, add olive oil, garlic, bell pepper, and onion. Saute for 3-4 minutes.

3. Stir in cumin, oregano, and chili powder.

4. Add corn, black beans, cilantro, and lime juice.

5. With a fork, shred the spaghetti squash into the mixture. Stir until ingredients are mixed evenly throughout. 

6. Evenly divide the mixture back into both halves of the spaghetti squash shells. Add cheese on top, set oven to broil-high and allow cheese to melt. 

Love my spaghetti squash!

Minor oven fire- nothing to see here!