Spicy Spaghetti Squash with Black Beans

katejkelley

The original recipe courtesy of Whole Foods Market. My adjustments in parentheses.

Serves 4 (I don't believe this - it served 2 in my house!)

Ingredients:
1 medium spaghetti squash
2 tsp. olive oil or corn oil
1/2 cup red onion, chopped
1 jalapeño chili, seeded, minced (I did not use)
1/2 cup red pepper (I used an whole red pepper)
1 cup black beans, rinsed and drain well
1/2 cup sweet corn, frozen or fresh (I used 1 cup frozen spinach instead)
1 tsp. chili powder (I'd cut that to 1/2 tsp.)
All of the reserved cooked squash
1/3 cup cilantro, minced
1 Tbl. lime juice
1 tsp. sea salt

Method:
Roast squash in a 375-degree oven for 50 minutes until tender or cut squash in half and place in a microwave dish with 1/2 inch of water, lightly covered with plastic wrap for 20 minutes on high until tender (I did this). Cool. When cool, scoop flesh from squab halves, leaving the shell intact for stuffing.

For the filling, heat oil in a large pan and sauté red onion, jalapeño chili and red pepper for 2 minutes. Add beans, corn (or spinach), and chili powder; sauté 1 minute longer. Add cooked squash, cilantro, lime juice and salt; cooke 1 minute until heated through.

Fill squash halves with filling, mounding mixture in the center.

Bon appétit!

Sandy3313

Bump! gonna try this! Thanks for sharing!

keepongoingnmw

That sounds awesome! I have been baking spaghetti squash and keeping it on hand in the fridge and finding creative ways to use it up. I will make a batch and keep for lunch. Recently I added some spicy peanut sauce, like, and cilantro. It was delicious.

Ashellini

Yum! That sounds so good!

TandaSuggs

Thank you so much for posting that i am going to try and make that tonight for me and my family!