Tex-Mex Stuffed Spaghetti Squash with Black Bean Salsa and Lime Crema

Preheat oven to 400°F (200°C).

Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard.

Brush the cut sides of the squash with 1 tablespoon olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Place the squash halves cut-side down on a baking sheet lined with parchment paper.

Roast for 35-40 minutes, until the flesh is tender and can be easily scraped with a fork.

While the squash is roasting, dice the yellow onion and red bell pepper. Mince the garlic cloves.

Drain and rinse the black beans. If using frozen corn, thaw it.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Add the diced bell pepper and minced garlic, cooking for another 2 minutes until fragrant.

Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook for 6-8 minutes until browned.

Stir in the chili powder, ground cumin, dried oregano, remaining salt (3/4 teaspoon), and black pepper (3/8 teaspoon). Cook for 1 minute until fragrant.

Add the tomato paste and stir to combine, cooking for 1 minute.

Add half of the black beans (about 3/4 cup) and 1/2 cup of the corn to the beef mixture. Stir to combine and cook for 2 minutes. Remove from heat.

For the black bean salsa: Dice the roma tomatoes and finely chop the jalapeño (remove seeds for less heat). Chop the cilantro leaves.

In a medium bowl, combine the remaining black beans (about 3/4 cup), remaining corn (1/2 cup), diced tomatoes, chopped jalapeño, and 1/4 cup chopped cilantro.

Juice one lime (about 2 tablespoons) and add to the salsa mixture along with 1/8 teaspoon salt. Toss to combine.

For the lime crema: In a small bowl, combine the sour cream with the juice of half a lime (about 1 tablespoon) and a pinch of salt. Stir until smooth.

When the squash is done, let it cool slightly. Use a fork to scrape the inside of each squash half to create spaghetti-like strands, leaving about 1/4 inch of flesh attached to the skin to maintain the shell structure.

Gently mix the loosened squash strands with the beef mixture, then spoon it back into the squash shells.

Top each stuffed squash half with shredded cheddar cheese.

Return to the oven for 5 minutes, until the cheese is melted and bubbly.

To serve, cut each squash half in half again to make 4 portions (or serve as 2 larger portions). Top with black bean salsa, drizzle with lime crema, and garnish with remaining cilantro leaves and lime wedges from the remaining half lime.