I know I shared a link to this recipe a while back, but last night I actually made it myself. Now I can truly attest to how delicious this dish is!!! If you love southwestern flavors and would like a vegetarian (even vegan) entree, this is for you! The mild flavor of the spaghetti squash is jazzed up with black beans, red bell pepper, onion, and jalapeño. I wasn’t shy with the jalapeño, so my dish had a little kick to it! And the lime juice and cilantro add tang and freshness to the wealth of flavor here. This dish is very healthy, but never fear it’s a hearty one too!
While this dish does take some time to bake the squash (about 45 minutes), the preparation is pretty simple. The results are very impressive though. Put on a beautiful platter, this would be a great dish to serve to guests. And if you leave off the cheese, it easily becomes a delicious vegan dish. I love cheese, but this dish would be just as good without it.
To shorten the cook time a bit, I did not cook the squash whole. I cut it in half lengthwise and baked in a pan line with foil for 45 minutes. I also cleaned out the seeds prior to baking. I also added sliced black olives to mine. If you don’t like spicy, you could easily substitute diced green chilies for the jalapeño.
Southwestern Stuffed Spaghetti Squash