Cooking Instructions

• Preheat oven to 350 degrees F and line a rimmed baking sheet with a silicone liner or parchment paper.
• Place whole spaghetti squash in the microwave for 5 minutes to slightly soften it.
• Carefully cut the squash in half, lengthwise, and scoop out the seeds and pulp.
• Drizzle each half with 1 tablespoon olive oil and season with kosher salt and pepper.
• Roast for 1 hour or until the flesh shreds easily with a fork.
• While the squash is cooking, in a large skillet, add ground beef and break it up with a spatula until browned.
• Remove the cooked ground beef to a plate and wipe out any grease from the skillet.
• Add 1 tablespoon olive oil to the skillet, then add red bell pepper, onions, and jalapenos; sauté until soft.
• Add garlic, chili powder, smoked paprika, cumin, and tomatoes; cook until thickened.
• Stir in black beans, corn kernels, and cilantro, then remove from heat.
• Combine cooked ground beef back in the skillet with the vegetable mixture.
• Once the squash is done, scrape and fluff the flesh until shredded and mix it with the beef and vegetables.
• Stuff the squash halves with the filling, top with cheese, and return to the oven until warmed through and cheese is melted, about 10 minutes.
• Serve scooped out from the squash. Each squash half serves 2 for a total of 4 servings.