INGREDIENTS:
FOR SPAGHETTI SQUASH
2 medium spaghetti squash, halved, seeds removed
1 tbsp extra-virgin olive oil (evoo)
Kosher salt
1/2 tsp chili powder
1/2 tsp cumin
FOR FILLING
1 tbsp evoo
1/2 onion, chopped
2 cloves garlic, minced
1 lb ground beef
1 tbsp taco seasoning mix
kosher salt
freshly ground black pepper
1 (15oz) can black beans
1 1/2 cup chopped cherry tomatoes
1 cup corn, canned and drained or frozen
1 cup shredded monterey jack cheese
1/2 cup cheddar cheese, shredded
2 tbsp freshly chopped cilantro (optional)
DIRECTIONS:
Preheat oven to 400F. Drizzle cut sides of squash with oil and season with salt, chili powder and cumin. Place cut side down on a large rimmed baking sheet. Roast until tender, 30-35 minutes. Let cool slightly. Using a fork, break up squash strands.
Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes and corn.
Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.