Spicy Spaghetti Squash with Black Beans

Recipe adapted from www.wholefoods.com

Ingredients

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  • 2 teaspoons olive oil
  • 1/2 cup red onion, chopped
  • 1 jalapeno chili, seeded and minced
  • 1/2 cup red pepper, chopped
  • 1 can black beans, rinsed and drained well
  • 1 can sweet corn, rinsed and drained
  • 1 teaspoon chili powder
  • 1 spaghetti squash
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder

Directions

1. Roast squash in a 375 F 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. Cool. (Read Spaghetti Squash post for more information on this fabulous vegetable.)

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2. When cool, scoop flesh from squash halves.

3. For the filling, heat oil in large pan and sauté red onion, jalapeno chili, and red bell pepper for 2 minutes.

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4. Add beans, corn, and chili powder. Sauté 1 minute longer.

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(Note: I didn’t drain and rinse the black beans as well as I should have, which will result in giving the dish a weird color.)

5. Add cooked squash, salt, and garlic powder. Cook 1 minute until heated through.

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This dish would work well as a side for a Mexican-themed dinner, but is filling enough to be its own vegetarian meal.

Enjoy!

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