Roasted spaghetti squashes stuffed with a delicious filling of rice, black beans, veggies, spices, and cheddar. This dish can be made vegetarian or with added cooked chicken. Top with guacamole for a flavorful meal.
1: Preheat oven to 400°F.
2: Cut the spaghetti squash in half lengthwise and remove the seeds.
3: Rub the inside of each half with olive oil and season with salt and pepper.
4: Arrange cut-side down on a parchment-lined baking sheet and bake for 30 to 45 minutes until tender.
5: Let cool a bit and scrape out the inside, leaving a border.
6: In a pan, sauté onion, garlic, and red pepper in olive oil until tender.
7: Add cooked rice, black beans, salsa, corn, chicken, cilantro, cheese, scraped spaghetti squash, and spices to the pan. Taste for seasoning.
8: Spoon the rice mixture into the squash bowls to fill them.
9: Bake for 15 minutes.
10: Remove from oven and serve with sour cream and guacamole.
