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1.
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Preheat the oven to 400°F and grease or line a sheet pan with parchment paper. Halve the spaghetti squash, then use a spoon to scoop out the seeds and discard them. Drizzle with olive oil and sprinkle with salt and black pepper. Place them cut-side down on the prepared sheet pan. |
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2.
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Roast in the oven for 45 to 50 minutes, or until a fork pierces the skin easily. |
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3.
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While the spaghetti squash is roasting, dice the onion and bell pepper. |
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4.
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Heat 2 tablespoons olive oil in a pan and add the garlic, onion, and bell pepper. Cook, stirring occasionally, until the peppers and onions begin to soften, about 5 minutes. Add in the corn, black beans, tomato, cumin, and cayenne pepper. |
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5.
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When the spaghetti squash is done, allow it to cool before fluffing spaghetti strands with a fork. Distribute the black bean mixture into the squash halves, top with cheese, and return to the oven for 5 minutes more, or until the cheese is melted. |
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6.
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Garnish with chopped cilantro and serve with your preferred burrito fixings. |
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➢
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Prep tip: If you’re struggling to cut the spaghetti squash in half before roasting, pierce some holes in it with a fork and microwave for 3 to 4 minutes to soften the skin. |
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➢
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Spinach and White Bean Stuffed Spaghetti Squash: Sauté spinach with onions and garlic, adding in the white beans before filling the cooked spaghetti squash. |
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Greek Stuffed Spaghetti Squash: Instead of cumin and cayenne, mellow out the flavor with dried basil and oregano, and add chickpeas and feta cheese in place of the black beans and cheddar for a Greek spin on this squash dish. |