Sassy Spaghetti Squash Boats

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with 1 tablespoon of olive oil and sprinkle with salt and pepper.

3. 3

   Place the squash cut-side down on a baking sheet lined with parchment paper. Roast in the oven for about 30-35 minutes, or until the flesh is tender and easily pulls apart with a fork.

4. 4

   While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

5. 5

   Stir in the minced garlic, red bell pepper, and zucchini. Cook for another 5-7 minutes until the veggies are tender.

6. 6

   Add the cooked quinoa, black beans, cumin, smoked paprika, salt, and pepper to the skillet. Stir everything together and let it cook for another 3-4 minutes until heated through.

7. 7

   Once the squash is done, remove it from the oven and let it cool for a few minutes. Then, use a fork to scrape the flesh into spaghetti-like strands.

8. 8

   Mix the spaghetti squash strands with the veggie-quinoa mixture until well combined. If you want an extra cheesy flavor, stir in the nutritional yeast.

9. 9

   Fill each spaghetti squash half with the mixture, then return them to the oven for an additional 10 minutes.

10. 10

    Remove from the oven, garnish with fresh cilantro, and serve with lime wedges on the side. Enjoy!