Tex Mex Spaghetti Squash

Preheat oven to 375°F.

Carefully slice the spaghetti squash in half. I find it helps to first slice off the end with the stem, because it’s near impossible to slice through. Drizzle 1/2 tablespoon of olive oil on each half. Sprinkle with kosher salt and ground black pepper. Bake in the oven for 30 minutes.

While squash bakes, heat remaining 1 tablespoon of olive oil in a skillet (cast iron if you’ve got one) over medium heat. Add onion, jalapeño, and bell pepper. Simmer until onions are translucent, stirring often, approximately 5 minutes.

Add beans and olives. Add all of the spices, and stir until everything is evenly coated. Add the tomato sauce, mix, and bring the heat to low. Let it simmer until the squash has finished baking.

Once the squash is ready, remove from the oven and allow to cool enough to handle (or handle while wearing oven mitts, if you’re impatient like me). Drag a fork across the inner flesh of the squash to separate into strands. Do this until you’re close to the outer skin of the squash but definitely leave some room in between.

Empty the spaghetti squash strands into the skillet and mix thoroughly. Carefully spoon the spaghetti squash mixture back into the squash halves, or “boats” as everyone likes to call them. Sprinkle shredded cheese on the tops of the boats evenly and put back in the oven for 8–10 minutes or until cheese fully melts.

Top with a dollop of plain Greek yogurt or sour cream and garnish with sliced scallions before serving.