Mexican Spaghetti Squash Boats

Need a healthy but different option for dinner tonight? How about stuffed spaghetti squash boats? Beans and cheese are the captains, with tons of veggies and spices joining along. All aboard!
https://www.thisfarmgirlcooks.com/mexican-spaghetti-squash-boats/#mv-creation-356-jtr

1 small spaghetti squashseeds removed

3 tbsp olive oildivided

½ tsp salt

¼ tsp black pepper

1 red bell pepperdiced

1 red oniondiced

1 can (19oz) red beansrinsed, drained

¾ cup frozen corn

½ cup salsa

1 tsp garlic powder

¾ tsp dried oregano

½ cup grated cheese

¼ cup fresh cilantrochopped (optional)

Preheat your oven to 400° F. Sprinkle the cut sides of the spaghetti squash with 1 Tablespoon of the oil, then season with a little salt and pepper.

Place the spaghetti squash cut side down on a large baking sheet. Roast until tender, about 35 minutes. Let cool slightly. Using a fork, scrape the inside of the squash to make your spaghetti squash noodles.

Heat a large skillet over medium heat, then add remaining oil. Add the onion and bell pepper and cook until tender, about 5 minutes.

Stir in the red beans, corn, salsa, 1 cup of the flesh of the spaghetti squash, and spices. Mix to combine everything in the skillet.

Fill both spaghetti squash shells with the vegetable mixture and top with the grated cheese. Return to oven a second time and broil for 5 minutes or until the cheese has melted.

Remove from the oven, garnish with cilantro and serve

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Mexican Spaghetti Squash Boats