Mexican Stuffed Spaghetti Squash

1 medium spaghetti squash
2 teaspoons extra virgin olive oil
1/2 sweet onion, chopped
1 jalapeño chili, seeded, minced (If you actually want this to be spicy I would use a second one)
1/2 red pepper, chopped
1 can black beans, rinsed and drained well
1/2 cup sweet corn, frozen or fresh
1 teaspoon chili powder
All of the cooked squash, about 4 cups
1 grated zucchini
1 tablespoon lemon juice
1 teaspoon salt
8 T Sour Cream for garnish (optional)

Cut squash in half and place in a microwave dish (such as a glass pie plate) with 1/2 inch of water, lightly covered with plastic wrap for 12 minutes until tender. When cool enough to touch, remove the seeds and use a fork to loosen the “spaghetti” flesh fom squash halves leaving the shell intact for stuffing.

For the filling, heat oil in a large pan and sauté onion, jalapeño and red pepper for 2 minutes. Add the zucchini and heat for an additional 1-2 minutes. Add beans, corn and chili powder; sauté 1 minute longer. Add cooked squash, lime juice and salt, cook 1 minute until heated through.

Fill squash halves with filling, mounding mixture in the center. Since you don’t eat the skin, you can skip this step for ease, especially if you are packing it up for leftovers and/or lunch.

Serving Size: 4 Servings (Each squash half feeds two people)

Number of Servings: 4

Recipe submitted by SparkPeople user KYANYTE.