This is not your typical spaghetti squash recipe. Rather than using the squash as a mere substitute for pasta with red sauce, this recipe combines strands of spaghetti squash with Southwestern-inspired ingredients such as black beans, lime juice, and roasted corn. This naturally gluten-free vegan recipe makes a tasty light meal for a weeknight supper. It also works as a flavorful side dish.
Spicy Spaghetti Squash with Black Beans
* 1 spaghetti squash, halved lengthwise and seeded
* 2 Tbs. extra-virgin olive oil
* 1/2 cup of red onion, chopped
* 3 garlic cloves, minced
* 1 jalapeño pepper, seeded and minced
* 1/2 cup of red bell pepper, chopped
* 1 Tbs. ground cumin
* 1 Tbs. Mexican oregano
* 1 Tbs. chili powder
* 1 can black beans (drained and rinsed)
* 1 cup sweet corn, frozen or fresh
* Salt and freshly ground pepper
* 1/2 cup cilantro, finely chopped
* 1 lime
* 1 cup shredded (nondairy) cheddar cheese
Preheat the oven to 375°F. Arrange squash in a large baking dish, cut-sides down. Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes. Using a fork, scrape up the flesh, making the “spaghetti” (leave the shell intact for stuffing).
For the filling, heat oil in a large skillet over medium heat. Add onion, garlic, jalapeño and bell pepper and cook for 2 minutes or until soft. Add beans, corn and chili powder; cook, stirring frequently, 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.
Stuff each squash half with the mixture and top with shredded (nondairy) cheddar cheese.
Switch oven to broil. Stick it back under the broiler until the cheese melts and gets brown and bubbly.