Southwest Stuffed Spaghetti Squash

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

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

Add meat mixture to 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!