Tex Mex Spaghetti Squash Boats

We loved the sweetness of the Spaghetti Squash mixed with the mexican flavor.  We've made Spaghetti Squash before and mixed with plain spaghetti sauce but this mexican mixture takes it up a few notches.

Tex Mex Spaghetti Squash Boats

Adapted recipe

http://ifoodreal.com/tex-mex-spaghetti-squash-boats-recipe/

2            medium spaghetti squash, divided in two and deseeded

1            small onion, finely chopped

4            garlic cloves, crushed

1            bell pepper, diced

14          oz. red kidney  or black beans, drained & rinsed

1/2         teaspoon chili powder

2            tablespoons diced canned chilis or jalapenos (I left out)

1            cup tomato sauce

1/2         cup cilantro, finely chopped + more for garnish

1 & 1/2     cup vegan cheese (we used less cheese)

1/4         salt

1/2         freshly ground black pepper

              cooking spray

Preheat oven to 375 degrees.  Cut squash in half and scoop out the seeds with a spoon.  Lay skin side down on a rimmed baking sheet, lined with parchment paper, and sprinkle with salt and pepper.  Bake for 45 min. or until cooked to a touch with a fork.

In the meanwhile, preheat medium skillet on medium heat and spray with cooking spray.  Add onion, garlic, bell pepper and sauté for 4-5 minutes or until golden brown, stirring occasionally.  Add beans, chili powder, chills/jalapenos, tomato sauce, cilantro and stir.  Remove from heat and add 1/2 cup vegan cheese. Stir again.

Remove baked spaghetti squash from the oven and let cool a few minutes.  Fluff each squash “boat” with a fork releasing some of the strands, leaving the squash in a shell.  Fill each “boat” with heaping 3/4-1 cup prepared bean/pepper etc. mixture and sprinkle with 1/4 cup vegan cheese each.  Bake for additional 10 minutes or until vegan cheese is melted.  Serve hot, garnished with extra cilantro.