Good Food, Good Life, 365 – Spicy Black Bean and Corn Topped Baked Spaghetti Squash

Spicy Black Bean-and-Corn-Topped Baked Spaghetti Squash

• 1 small- to medium-sized spaghetti squash
• 2 tablespoons extra-virgin olive oil plus a little more for brushing on squash
• ½ cup chopped red onion
• 3 chubby garlic cloves, minced
• 1 jalapeno pepper, minced (include seeds for more heat)
• 1 red bell pepper, chopped
• 1 tablespoon ground cumin
• 1 tablespoon ground chili powder
• 1 tablespoon Mexican oregano
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup frozen corn, thawed
• Coarse salt and freshly ground black pepper
• 2 tablespoons fresh-squeezed lime juice
• 1 cup grated cheddar cheese
• 1 fresh tomato, chopped
• ½ of a ripe avocado, chopped

Preheat oven to 350 degrees. Line baking sheet with aluminum foil or parchment paper.

Rinse the spaghetti squash and thoroughly dry. On a cutting surface, use a large sharp knife to cut the squash in half lengthwise. Using a spoon, scrape out the seeds and discard. Brush olive oil onto the cut side. Place the squash, cut side down, on prepared baking sheet. Bake in a preheated oven. Start checking to see if it’s done after 20 minutes. The skin will be just turning light brown and it will give a little when you press your finger into it. When you pull your fork through the flesh, spaghetti-like strands should release. Be careful not to over-bake — the squash will be mushy and won’t look like spaghetti.

While squash is baking, heat 2 tablespoons olive oil in a medium skillet. Add the onion, garlic, and peppers. Sauté over medium-high heat for 2 minutes. Add cumin, chili powder and oregano along with a good pinch of salt and pepper. Sauté for another minute. Add the beans and corn. Stir to combine. Add the lime juice and stir. Continue to cook and stir to heat through. Taste and adjust seasonings, if needed.

Remove the cooked squash from oven and allow to rest on the baking sheet for 5 to 10 minutes. Flip the squash over. Carefully and gently fluff up the flesh with a fork. Scrape into two pasta bowls or dinner plates.

Top spaghetti squash with black bean mixture.

Sprinkle with Cheddar cheese, if desired.

Garnish with chopped tomato, cilantro and chopped avocado.

Makes 2 to 4 servings.

Sue’s Tip:

This mixture makes a wonderful meatless taco filling. Add all of your favorite toppings.