I recently got a spaghetti squash in my CSA box. I like spaghetti squash quite a bit, but have found that every recipe I come across does the same thing- treats it like spaghetti. In the hunt for something original I came across another “pasta” with kale combo and a stuffed squash from a Whole Foods recipe. I decided to take elements of both, remove others and add a little Mexican flare. It turned out great and I will definitely be making this again.

Ingredients:
1 spaghetti squash
7 cloves of garlic
1 can of black beans, strained
2 tsp taco seasoning (recipe below)
1 Red Bell Pepper, diced
1 bunch of green chard
olive oil
Kosher Salt
Pepper

Taco Seasoning:
1 Tbsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. cayenne
1/4 tsp. dried oregano
1/2 tsp. paprika
2 tsp. cumin
1 tsp. kosher salt
1/4 tsp crushed red pepper (add more or less depending on how much heat you want)

Preheat oven to 375°. Cut the spaghetti squash lengthwise and remove the seeds. Drizzle a little olive oil on the insides of each half and drizzle a light coating on a cookie sheet. Sprinkle about 1 tsp of taco seasoning on each of the squash halves (or more depending on how spicy you like it.) Remove the skins from 4 of the garlic cloves. Place the spaghetti squash face down on the cookie sheet with the garlic cloves underneath. (This will roast the garlic at the same time.) Roast in the oven about 50 minutes.

In a large skillet, heat about 1 TBSP olive oil on medium heat. Shuck and mince the remaining garlic and add garlic and bell pepper. Remove the stems and ribs from the chard, chopping up the remaining leaves. Add leaves to the pepper and garlic and saute until softened. Add black beans and heat thoroughly on medium low heat for about 2 minutes. Salt and pepper to taste.

Meanwhile, use a fork to scrape the insides of the squash out and add them to the bean mixture. Remove from heat. Scoop into the squash shells and serve.