Recipe adapted from www.wholefoods.com
- 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
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.)
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.
4. Add beans, corn, and chili powder. Sauté 1 minute longer.
(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.
This dish would work well as a side for a Mexican-themed dinner, but is filling enough to be its own vegetarian meal.