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Pre-heat oven to 425 F
Cut spaghetti squash in half, and scrape out seeds. If cutting in half horizontally, create a stable base by slicing of a little of the ends, so they stand upright, creating a “bowl”( or fee free to cut vertically).
Place on a parchment lined or greased baking sheet, cut-side, faced down, and place in the hot oven for 40 minutes until fork tender.
While they are roasting, make the filling. Saute onion in a skillet with 1 -2 T olive oil, on medium high heat, stirring, for two minutes. Add garlic, turn heat to medium and sauté for 3-4 minutes until garlic becomes fragrant and golden.
Turn heat to medium low add jalapeno, corn and peppers, and stir occasionally for 5 minutes. Add beans, spices, salt and enchilada sauce and bring to a simmer. Turn heat off and stir in cilantro. Mixture will seem salty, but remember you will be mixing this with under-seasoned spaghetti squash, so the salt will disappear.
When spaghetti squash is tender, ( pierce with a knife through the skin) carefully, using a fork, fluff and stir the inside of the squash, scraping it away from the sides. You will have enough filling for four halves.
Incorporate a little filling at a time, mixing it together with the spaghetti squash. If adding cheese ( or cooked meat) mix a little into the squash and veggie mixture and use the remaining for the top. (At this point you could refrigerate, and bake at a later time) Or, return the stuffed squash into the hot oven and bake for 10-20 more minutes, until heated through and/ or cheese is melted.
Garnish with cilantro, avocado or sour cream, and hot sauce.