Spicy Spaghetti Squash with Black Beans

YIELD: Serves 4

INGREDIENTS:

• 1 medium spaghetti squash, halved lengthwise and seeded

• 2 teaspoons extra-virgin olive oil

• 1/2 cup chopped red onion

• 1 jalapeño pepper, seeded and minced

• 1/2 cup red bell pepper, chopped

• 1 cup cooked black beans

• 1/2 cup sweet corn, frozen or fresh

• 1 teaspoon chili powder

• 1/3 cup fresh cilantro, finely chopped

• 1 tablespoon lime juice

• 1 teaspoon fine sea salt

INSTRUCTIONS:

1. Preheat the oven to 375°F. Arrange squash in a large baking dish, cut-sides down.

2. Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes.

3. Rake with a fork to remove flesh in strands, leaving the shell intact for stuffing.

4. For the filling, heat oil in a large skillet over medium heat.

5. Add onion, jalapeño and bell pepper and cook for 2 minutes or until soft.

6. Add beans, corn and chili powder; cook, stirring frequently, 1 minute longer.

7. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.

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

SOURCE: WHOLE FOODS MARKET

#dairyfree #glutenfree #vegan