Southwest Stuffed Spaghetti Squash

Preheat the oven to 400ºF. Carefully cut the spaghetti squash in half lengthwise, and use a spoon to scoop out the seeds in the center. Place the squash cut-side down on a rimmed baking sheet, and bake in the oven until the shell is easily pierced with a fork, about 45 to 60 minutes. A brown spot should develop on the outside of the skin as it cooks. 2. When the squash is done cooking, remove the pan from the oven and let it cool briefly. In a large bowl, combine the drained tomatoes, black beans, cumin, garlic powder, and green onions. Use an oven mitt to handle the hot spaghetti squash, and use a fork to scrape the squash strands into the bowl from each half. Season with the salt, and then stir well, to make sure the seasoning is evenly distributed. 3. Scoop the mixture back into the two squash shells, dividing the filling evenly. Arrange the spaghetti squash boats (filling side up) on the rimmed baking sheet, and sprinkle the tops with the shredded cheese. Bake at 400ºF for 20 minutes, or until the cheese is bubbly and the filling is piping hot. 4. Serve warm, with any additional toppings you love, such as diced tomatoes, chopped cilantro, or extra green onions. Leftovers can be stored in an airtight container in the fridge for up to 5 days. 5. prep10 mins 6. cook10 mins 7. Pressurization:20 mins 8. total40 mins