Veggie Fajita Stuffed Spaghetti Squash

Preheat the oven to 400ºF. Line a large rimmed baking sheet with aluminum foil and set aside.

Cut off the stems of the spaghetti squash. Next, cut each squash in half lengthwise. Spaghetti squash can be hard to cut, so work carefully. Use a spoon to scoop out the seeds and the attached stringy, darker flesh – discard.

Brush some olive oil on the inside of each squash half and then sprinkle with salt and pepper. Place the squash face down on the baking sheet. Bake for about 40 to 50 minutes, or until the squash is tender (if you take a fork, the flesh should easily scrape into spaghetti-like strands). Let cool for about 5 to 10 minutes, so they are easier to handle.

After the squash has been baking for about 30 to 35 minutes, add the olive oil to a large skillet set over medium heat. When hot, add in the onion, peppers and jalapeno. Cook for about 5 to 8 minutes, until crisp tender to your liking. Stir in the garlic, chili powder, cumin, paprika, salt and cayenne and cook for about 1 minute, until fragrant and toasted. Remove from the heat and stir in the black beans. Taste and adjust the seasonings as needed.

Scoop the flesh of the avocados into a medium bowl. Mash with a fork until mostly smooth. Add in the lime juice, salt and pepper. Mix to combine. Taste and adjust any seasonings as desired.

Flip over the spaghetti squash halves and use a fork to scrape / fluff the squash into spaghetti like strands (leaving a thin layer of flesh around the edges to maintain the shape). Top each with an equal amount of the filling and a generous dollop of the guac. Sprinkle the tops with cilantro and serve with lime wedges on the side!