2 cups black beans (1-15.5 oz. can), rinsed and drained well
1 cup frozen sweet corn
2 tsp. chili powder
2 T. dried cilantro or 1/2 cup fresh minced
2 T. lime juice
2 tsp. salt
Instructions
Preheat oven to 375 degrees F. Spray two 9x13 baking dishes lightly with cooking spray. Cut squash in half lengthwise and place cut side down in baking dishes. Bake for 50 minutes or until tender. Set aside to cool.
Begin preparing vegetables while squash is baking but don't saute them until squash is out of the oven to give the squash time to cool.
Heat oil in a large skillet or dutch oven and saute red onion, jalapeno pepper, yellow peppers and red bell peppers for about two minutes. Add black beans, corn, and chili powder. Saute for another minute.
Scrape out the spaghetti squash with a fork leaving the squash halves intact to use for bowls. Add squash to the sauted mixture along with cilantro, lime juice, and salt. Stir together and fill squash halves so they are mounded high in the center.
Serving
Suggestions
Serve with a pasta spoon. Serve immediately or cover them with plastic wrap and refrigerate for one day then reheat.
Originally Submitted
8/13/2012
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