Method

• 01
  Cut the stem off the spaghetti squash, then cut in half lengthwise. Scrape out all of the seeds and discard.
• 02
  Place 1 cup water in the pressure cooker. Put the two halves in the pressure cooker and cook on high for 10-12 minutes, depending on the size of your spaghetti squash. Allow to slightly cool.
• 03
  While the spaghetti squash is cooking preheat the oven to 425 degrees F and prepare the “stuffing”. In a medium bowl combine the tomato sauce, diced tomatoes, black beans, corn, diced green chiles, cumin, garlic salt, and chili powder. Stir in 3/4 cup of the shredded cheese.
• 04
  When the spaghetti squash is finished cooking and is slightly cooled, place the halves cut side up in a baking dish. Using a fork, gently scrape the spaghetti squash in the same direction the strands run. Continue this until all the strands are loose and slightly separated.
• 05
  Add the tomato mixture to the spaghetti squash halves, dividing it equally among them. Carefully stir the mixture with the spaghetti squash until evenly mixed. Sprinkle the remaining cheese on top of the two halves.
• 06
  Place in preheated oven and cook for 8-10 minutes, or until heated through and the cheese on top is melted.
• 07
  Remove from the oven. Garnish with diced avocado and cilantro, if desired, and enjoy!
• 08
  If you do not have a pressure cooker you can use the oven method: preheat your oven to 400 degrees F. Place squash, cut-side down, onto a baking dish. Pour in about 1/2 cup water (enough to cover the bottom of the dish). If you want, you can cover with aluminum foil (to help with the steaming). Put in oven and bake until tender, about 45 minutes (time may vary depending on the size of your spaghetti squash). Remove from oven and allow to slightly cool.