Mexican Spaghetti Squash Stir Fry

Ingredients

• 1 medium-sized spaghetti squash
• 1 tablespoon of olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 1 jalapeno pepper, diced
• 2 cloves of garlic, minced
• 1 teaspoon of ground cumin
• 1 teaspoon of smoked paprika
• 1 can of black beans, drained and rinsed
• 1 cup of frozen corn
• 1/4 cup of chopped fresh cilantro
• 1/2 teaspoon of salt, or to taste
• 1/4 teaspoon of black pepper, or to taste

Directions

1. Preheat oven to 375 degrees F. Cut spaghetti squash in half lengthwise, and scoop out the seeds. Place squash halves cut-side down on a baking sheet. Bake for 25 minutes, or until tender.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion, bell pepper, jalapeno pepper, and garlic. Cook, stirring frequently, until vegetables are tender, about 5 minutes.
3. Stir in cumin and smoked paprika. Cook for 1 minute.
4. Add black beans, corn, and cilantro. Cook for 2 minutes.
5. Remove spaghetti squash from oven and let cool. Use a fork to scrape the flesh of the squash into the skillet. Stir to combine. Season with salt and pepper, to taste.
6. Serve warm.

Interesting Facts

• Spaghetti squash is a type of winter squash that has a mild, slightly sweet flavor.
• This dish is a great way to get in your veggies and it's also a great source of fiber, vitamins, and minerals.
• This dish is a great way to get in your veggies and it's also a great source of fiber, vitamins, and minerals.