Southwest Stuffed Spaghetti Squash

Ingredients:

• 1 lb lean ground beef or ground turkey
• 1 (3-4lb) spaghetti squash
• 1 can drained black beans
• 1 can fire roasted tomatoes with chilis
• 1 red pepper, chopped
• 1 yellow onion, chopped
• ¼ cup cilantro, minced
• 1 cup corn, frozen
• 2 tsp chili powder, 2 tsp smoked paprika, 1 tsp cumin
• Shredded pepper jack for topping
• Salt and pepper to taste

Directions:

Step 1: Prep and roast your squash in the microwave for 5 minutes to make cutting in half easier. Cut in half lengthwise and scoop out seeds. Drizzle with olive oil, salt and pepper. Roast cut side down at 400 degrees for 45 minutes.

Step 2: While the squash is roasting, prepare the filling. Brown your meat in a skillet over medium heat, add in chopped veggies and continue to cook until they start to soften. Add in corn, drained black beans and canned tomatoes. Mix together and add in all your spices along with minced cilantro. Continue to heat on medium/low.

Step 3: Remove the squash from the oven and shred out inside with a fork. Mix in a skillet with filling.

Step 4: Scoop filling back into squash, top each half with shredded cheese, place under broiler for 4–5 minutes or until cheese begins to brown.