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Makes 4 servings.

Ingredients

• 2 medium spaghetti squash
• 2 Tbsp. olive/canola oil
• 1 can (15 oz.) black beans, drained and rinsed
• 2 cups frozen corn, thawed and drained
• 3 cups frozen peppers/onions mix, thawed and drained
• ½ cup salsa, low sodium
• 1 tsp. cumin
• ½ cup shredded cheese

Directions

1. Wash hands with soap and warm water.
2. Preheat oven to 375°F. P
3. oke holes in skin and microwave squash for 5 min.
4. Cut off spaghetti squash stems and cut in half lengthwise.
5. Scoop out seeds and loose strands of flesh with a spoon.
6. Brush the insides with oil and place cut sides down on baking sheet lined with foil.
7. Bake for 45 min. or until flesh is easy to pierce with a fork.
8. Use a fork to scrape the inner fleshy part of each squash half, creating your "noodles."
9. Spoon ¼ of the beans, corn, peppers/onions, and salsa into each squash half.
10. Sprinkle cumin on each and toss to combine.
11. Top each half with shredded cheese and bake 10 min.