Southwestern Style Stuffed Spaghetti Squash

I can’t get enough of the flavors of the Southwest and namely of Mexico that are incorporated in this dish. Typically, Mexican food is associated with fried foods and fatty cheeses but it’s of my opinion that this is the American version of the cuisine. This Southwestern stuffed squash brings out all of the flavors of my beloved home town without all of the fat and grease we Americans so love.

1 medium sized spaghetti squash
2 cans or 2 cups cooked black beans
1 can whole kernel sweet corn, drained
1 large red or green bell pepper, diced
1 can fire roasted tomatoes
OR 4 Roma tomatoes, chopped
1 cup shredded Jack cheese (Queso Oxaca is a good, low fat sub)
1 small yellow onion, diced
1 teaspoon salt
1/2 cup green onion, chopped
1 large handful fresh cilantro, chopped plus more for garnish
1 jalapeño, diced

View the full recipe at Simply Healthy Family →