Spicy Spaghetti Squash

This is my third and final (for now) spaghetti squash recipe.  I found it on my Whole Foods recipe app on my iPhone.  We love spicy foods in our house, so we didn't hesitate to kick up the hot in this recipe. 

Spicy Spaghetti Squash with Black Beans

 

 

 

Ingredients:

1 medium spaghetti squash

2 teaspoons olive oil

0.5 cup red onion

1 jalapeño chile

0.5 cup red pepper

1 cup black beans

0.5 cup sweet corn

1 teaspoon chili powder

0.25 cup cilantro

1 tablespoon lime juice

1 teaspoon sea salt

 

1.  Prepare squash by cutting it in half length-wise, and scooping out the seeds.  Place upside down (shells facing out) on a lightly-greased cookie sheet.  Roast squash in a 375 degrees Fahrenheit oven for 40 minutes, or until tender.

 

2.  When cool, scoop flesh from squash halves, leaving the shells intact for stuffing. 

 

3.  For the filling, heat oil in a large pan, and sauté chopped red onions, chopped jalapeño, and chopped red pepper for 2 minutes.  Add beans, corn, and chili powder.  Sauté for another minute longer. 

 

4.  Add cooked squash, cilantro, lime juice, and salt.  Cook 1 minute until heated through.

 

5.  Fill squash halves with filling, mounding mixture in the center.

 

Since we like it hot, I added some taco seasoning and a few red pepper flakes.  Jarrod even added some hot sauce to his own plate.