Stuffed Spaghetti Squash

This is one of the yummiest dishes ever!! It is vegan, healthy and delicious....can't get much better than that.

Just don't try to say it three times fast, or do...I did...it wasn't pretty :). HA!

Ingredients

2 medium spaghetti squash

Stuffin'
2 teaspoons olive or corn oil
1 cup red onion, chopped
1 red bell pepper, chopped
2 cups black beans, rinsed and drained well
1 cup sweet corn, frozen or fresh
2 teaspoons smoked paprika 

1/8 tsp red pepper flakes

All of the reserved cooked squash
1/2 cup fresh cilantro, chopped
1 tablespoon lime juice
salt to taste (please use a little salt...it brings out the flavor)

Method

Punch a few holes in squash with a sharp knife and roast squash WHOLE in a baking dish with a few inches of water. Roast in a 400°F oven for 50 minutes to 1 hour until tender, turn squash once or twice while baking. Cool enough to handle, or be careful and use a towel. When cool enough to handle, cut in half length ways, scoop and discard seeds and scoop out flesh from squash halves leaving the shell intact for stuffing.

For the filling, heat oil in a large pan and sauté red onion and red pepper for 2 minutes. Add beans, corn, red pepper flakes and smoked paprika; sauté 1 minute longer.

In a LARGE bowl, add bean mixture, cooked squash, cilantro, lime juice and salt.

Fill squash halves with filling, mounding mixture in the center.




***The Prince has an entire squash for lunch (leftovers) and sweet potato fries for lunch, this lil man can eat!***