Spicy Spaghetti Squash with Black Beans

Continuing on the exploration of Spaghetti Squash recipes I came across this one from Whole Foods Market that turned out delicious!

1 spaghetti squash
1/2 cup red onion chopped
1/2 cup red (or any other) bell pepper chopped
1-2 jalapenos chopped (based on preference)
1 cup of black beans (for a change I used canned ones drained and washed :-))
1/2 cup of corn (frozen)
salt and chilli powder
lemon juice
cilantro to garnish
cherry tomatoes (optional)

Preheat the oven to 375 degrees. Cut the spaghetti squash into two halves along the longer side and bake for 50 minutes. Cool the squash and using a fork scoop out the flesh and set aside.

Meanwhile saute the onion and peppers in a pan with some olive oil for a few minutes. Add corn, black beans, salt and chilli pepper and continue cooking for a another minute. Add the cooked squash and lemon juice. Optionally you can add some sliced cherry tomatoes. Leave for a minute or two.

Garnish with some cilantro and serve hot.

You can see the original recipe this is based on here.

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