I have never tried a spaghetti squash before. I had seen recipes for it, claiming that it was a perfectly delicious substitute for pasta, but I couldn't imagine a perfectly delicious substitute for pasta so I didn't try it. This recipe, however, promised to be completely different.
I found the Spicy Spaghetti Squash on the Whole Foods site. Somewhat surprisingly, I believe I made it as written. That might be a first. :)
I cut the squash in half and put it face down on a greased tin-foil-covered cooking sheet and then roasted it in the oven for about 50 minutes. Apparently that tired me right out, because then I was too wiped to remove that label. Classy.
While the squash was cooking, I threw the stuffing ingredients into a pan (frozen corn, jalapeno, red peppers, black beans, onion) and sauteed until softened.
When the squash was tender and cool enough to sort of handle, I used a fork to scrape out the spaghetti-like tendrils, and added that into the pan as well.
A little chili powder, fresh cilantro and lime juice to finish it off.
Now all that was left to do was stuff it back into the squash shell for eating and pretty presentation.
If you're a cheese fan (who isn't), it would be even more awesome with some spicy havarti or pepper jack grated over top and then popped under the broiler. Mmmmm,...cheese.