- 25 minutes
- 50 minutes
There's no need for meat or wheat in this hearty, nutrient-dense meal. Filled with vegetables and beans, it's a unique twist on classic flavors.
- Place the halves of the spaghetti squash cut side down on a baking tray and into the oven heated to 375 degrees F for 35 minutes.
- In the meantime, sauté the onions and red pepper in the olive oil until soft. When the squash is finished cooking (when a fork scraped on the inside produces spaghetti-like strands), allow to cool for several minutes.
- Heat the corn, tomatoes, beans and salsa and transfer to a bowl. Scrape out ¾ of the inside of the squash and add to the filling along with salt. Mix together and transfer into the squash “bowls.”
- Top with shredded cheese, then place back in the oven under the broiler for 3 minutes or until cheese has melted. Remove from the oven, top with cilantro, and serve immediately.