Southwestern Spaghetti Squash

Is it bad that I’m already excited for autumn again? I know that August has only just started, but still! I’m craving some of those fall flavors. This stuffed spaghetti squash is the perfect in between of summer and fall. With all the veggies (and squash in particular), it gives the feeling of autumn, but the southwestern themed flavors let you cling to summer just a little bit longer. This recipe is very easy to make and even better as leftovers! I will usually double this batch so I have some for the whole week!

1 large spaghetti squash
1 tablespoon olive oil
1 red onion, chopped
4 cloves garlic, minced
1 orange bell pepper, chopped
1 tablespoon cumin
1 tablespoon oregano
½ tablespoon chili powder
¼ cup vegetable broth
15 ounces black beans, drained and rinsed
2 cups frozen corn, thawed
½ bunch of cilantro
juice of ½ lime
½ cup grated Mexican cheese blend
avocado, additional cilantro, & sour cream, to garnish

MTC-8016 other 20-cup Digital Multicooker with  Sauté-then-Simmer STS®
6 servings
Prep Time: 5 minutes
Cook Time: 1 hour 45 minutes

1. Preheat the oven to 375° Fahrenheit
2. Pierce the spaghetti squash a few times with a fork until you feel that you are are through the outer layer of the squash, starting from the stem, down to the bottom, and then back up to the stem. You should do just about 6 pokes in total; this is to release some of the steam as it cooks and make it easier to cut open
3. Place the whole squash into the casserole dish and bake for 50 minutes
4. Carefully remove from the oven and allow to cool for 30 minutes
5. Cut the spaghetti squash in half, following the line of fork pokes
6. Scoop out the seeds and throw away, then scrape up the flesh of the squash with a fork to create the “spaghetti”
7. Open the lid for your multicooker and set it for Sauté-then-Simmer STS®; add the oil and let it heat briefly with the lid open
8. Add the onion, garlic, and bell pepper; cook for 2 minutes while stirring with a long-handled wooden or silicone spoon
9. Add the cumin, oregano, and chili powder then cook for 1 more minute
10. Stir in the vegetable broth, beans, corn, cilantro, and lime juice until well combined. Cook for another 5-10 minutes until simmering
11. Add the spaghetti portion of the squash, keeping the skin set aside. Stir the veggies and spaghetti until combined
12. Set the oven to broil. Stuff each squash half with the squash-vegetable mixture in the casserole dish
13. Top with the cheese; broil for 1-2 minutes until the cheese is melted
14. Carefully remove. Serve with extra cilantro, avocado chunks, and sour cream

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