Black Bean & Queso-Stuffed Spaghetti Squash

Directions

• Step one

  Preheat oven to 400°.

• Step two

  Pierce spaghetti squash several times with fork or sharp knife to allow steam to escape. Microwave 10 minutes or just until squash is softened, turning after 5 minutes. Let stand 5 minutes or until cool enough to touch.

• Step three

  Meanwhile, microwave Velveeta® and Ro*Tel® in microwave-safe bowl 5 minutes or until completely melted and mixture is well blended, stirring after 3 minutes.

• Step four

  Heat oil in medium skillet over medium-high heat. Add onions and peppers; cook, stirring frequently, 3 minutes. Add beans, corn, garlic powder and 1/2 the queso; cook 5 minutes or until heated through, stirring frequently. Remove from heat.

• Step five

  Cut spaghetti squash lengthwise in half; remove and discard seeds. Use fork to scrape insides of squash into strands. Stir squash strands into bean mixture. Place squash shells, cut sides up, on baking sheet; stuff with queso, veggie and bean mixture and spaghetti squash strands.

• Step six

  Bake 10 to 15 minutes or until filling is heated through. Top with remaining queso and cilantro. Cut each stuffed spaghetti squash piece in half to serve.