Southwestern Stuffed Spaghetti Squash

Well this is something different to do with a spaghetti squash! Lots of my squashes went mouldy before I had a chance to use them so this is my last one and this was a fittingly tasty recipe to make with it! Full of flavour, this transforms this sometimes watery and bland vegetable.

Southwestern Stuffed Spaghetti Squash (from Green Gourmet Giraffe)
(Serves 2)

1 medium spaghetti squash
1 tbsp oil
1/2 onion, chopped
2 garlic cloves, finely chopped
1 green chilli, finely chopped
1 red pepper, chopped
1 1/2 tsp ground cumin
1 tsp oregano
1/2 tsp smoked paprika
salt and pepper
400g tin black eye beans, drained and rinsed
100g sweetcorn
1 tsp liquid smoke
Juice 1 lime
2 handfuls grated mozzarella cheese

Preheat the oven to 190C. Cut the spaghetti squash in half and cook until it is soft, 45 mins - 1 hr. Cool so it is cool enough to handle . Spoon out and discard the seeds.

Heat the oil over medium high heat.  Add the onion, garlic, chilli and pepper and fry until the onion is soft. Add the cumin, oregano, smoked paprika and seasoning. Stir for 1 min. Stir in the black beans, corn, liquid smoked and lime juice. Scrape the spaghetti squash flesh into the pan with a fork. Keeping the shell. Mix the filling mixture with one handful of mozzarella and the spaghetti squash until everything is well combined.

Spoon the mixture into the spaghetti squash shells, pressing down with the back of a spoon. Sprinkle with a handful of mozzarella cheese.  Grill until the cheese is melted and golden brown. Serve.