Mexican Spaghetti Squash Boats

This meatless meal is extremely filling and very flavorful!  Using a Fall Squash and topping it with salsa, sour cream, cheese or avocado make it an amazing Mexican Meal. 

 Here is what you will need:

• 1 spaghetti squash, cut and seeds removed
• 1 cup of fresh or frozen corn
• 1 can of black bean, drained and rinsed
• 1 medium onion, diced
• 2 cloves of garlic, diced
• 2 jalapenos, seeds remove and chopped
• 1 teaspoon oregano
• ¼ teaspoon of cayenne d
• 1 ½ tablespoon chili powder
• 2 teaspoons of cumin
• Salt and pepper
• 1-2 tablespoons olive oil
• Toppings cheese, sour cream, salsa, avocado, tortilla chips

First preheat the oven to 400 degrees, bake squash in a baking dish for 30 minutes.   Next, cut squash lengthwise de-seed and coat with a brush the inside of squash; bake for an additional 45 minutes.    Now in a sauté pan, add remaining oil and sauté onion, garlic and jalapeño over medium high heat for 5 minutes.  Add corn to the sauté pan and cook for an additional 5 minutes but, the last 2 minutes add your black beans.  Once squash has baked remove from oven and carefully pull back the inside of squash to make the spaghetti and fill each half with the black bean/corn mixture.  Place squash back in baking dish and bake for 20 minutes at 350 degrees.  Top squash with chips and cheese if desired and broil for 5 minute; remove from oven and finish with remaining desire toppings.    Bon Appetite!!!