Southwest Stuffed Spaghetti Squash

Preheat oven to 425 F. Cut the spaghetti squash in half and scoop out the seeds. Place the two halves cut side down on a rimmed baking sheet and bake for 30-45 minutes until fork tender. You should be able to easily stick a fork through the skin. Remove from oven. Allow squash to cool slightly and then scrape the flesh out with the tines of a fork—it will come out as spaghetti-like strands. Place the squash in a large bowl. Turn the oven temperature down to 350 F.

In a large frying pan over medium heat, brown the Italian sausage, breaking it into small pieces with a spatula while cooking. Drain any grease and add the chopped onion, corn, red pepper, chili powder, cumin and coriander to the pan. Continue to cook, stirring for 2-3 minutes until the vegetables have softened. Add the black olives and spinach and cook for another 1-2 minutes to soften the spinach. Add the salsa and stir to combine. Remove from heat.

Add the meat mixture into the spaghetti squash and stir to combine everything. Scoop the mixture back into the spaghetti squash shells (or into a baking dish if you prefer), and top with the grated cheese. Place the loaded squash shells on the baking sheet and bake for 10-15 minutes until the cheese is melted. Enjoy!

Note: This is highly adaptable to your preference. Feel free to sub a different meat or vegetable. It can also be made up ahead of time and then covered and refrigerated before baking. You will need to add some additional baking time though in order to heat everything through. Leftovers reheat well.