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Yield: Makes 2 servings (large) and 4 servings (side dish)


Yield: Makes 2 servings (large) and 4 servings (side dish)



1 medium spaghetti squash

1 tablespoon olive oil

1/2 red onion, chopped


2 garlic cloves, chopped

1 jalapeño, chopped Pepper (seeds leave to stand for additional heat)

1 chopped red pepper

1/2 tablespoon ground cumin

1/2 tablespoon oregano


1/2 tablespoon chili powder

Kosher salt and freshly ground black pepper

1 can (15 ounces) black beans, drained and rinsed

1 cup frozen corn, thawed

1/2 cup freshly grated cilantro, plus extra for garnish


Juice of one lime

1 cup grated cheddar cheese


Oven Preheat to 190°C.

Place the whole pumpkin on a baking tray and roast for 50 minutes. Let cool for another 30 minutes, then cut in half (a serrated knife works best for this).Remove the seeds with a spoon and discard them. Then use a fork to scrape the flesh off the spaghetti squash to create the “spaghetti”.


In a large skillet, heat the oil over medium-high heat. Add onion, garlic, jalapeno and red pepper. Fry for 2 minutes. Add cumin, oregano, chili powder and a good pinch of salt and pepper.Fry for 1 minute more. Add beans, corn, half of the cilantro, and lime juice until well blended. Add the “spaghetti” of each squash to the vegetable mixture and stir to combine. Taste and season to taste.

Set the oven to roast.Stuff each pumpkin half with the pumpkin and vegetable mixture and top with grated cheddar cheese. Cook until cheese is melted, browned and bubbly, 1-2 minutes.

Sprinkle with the remaining coriander and serve hot.

Have fun!

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