Southwestern Stuffed Spaghetti Squash (Vegan/Vegetarian)

• 2 large spaghetti squash
• olive oil
• salt and freshly ground black pepper
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 tbsp. chopped garlic
• 1 - 15.5 oz. can black beans, rinsed and drained
• 1 - 11 oz. can sweet corn, drained
• 1 - 4.5 oz. can chopped green chiles, drained
• 2 tsp. dried cilantro
• 1 tsp. cumin
• 1/2 tsp. salt
• 1 tsp. ground coriander
• 1/4 tsp. cayenne pepper
• Vegan or regular cheese (optional)

Preheat oven to 400 F.  Line a baking sheet with parchment paper.

Slice each spaghetti squash in half lengthwise.  Be careful as this requires a very sharp knife and some muscle!  Use a spoon to remove the seeds and membranes.

Brush the flesh sides of squash with olive oil and season with salt and pepper. (only 1 squash shown here - recipe yields 4 halves)

Place the squash flesh side down on your parchment lined baking sheet and pop into the oven for 55 minutes.

When there is about 30 minutes left for the squash, heat a large skillet over medium heat and drizzle with olive oil.  Add the chopped onion and bell pepper to the pan and saute until the onion is starting to get translucent, about 5 minutes.  Add chopped garlic to the pan and continue to saute for another minute, stirring continuously.

Add black beans, corn and green chiles to pan and stir to combine.  Season with the cilantro, cumin, salt, coriander and cayenne and stir to mix well.  Keep on warm, stirring occasionally, until ready to transfer to the squash.

When the squash is out of the oven and cool enough to handle,  Use a fork to scrape the "spaghetti" stands inside the squash.   Spoon 1/4 of the bean mixture each of the 4 squash halves. Top with shredded vegan or regular cheese (optional) and pop them back into the oven for 5 minutes, until cheese is melted.

Garnish with fresh avocado, or your toppings choice.   ENJOY!