Wednesday, December 4, 2013
Southwestern Spaghetti Squash
1 medium spaghetti squash
olive or coconut oil
1/2 red onion, chopped
1 jalapeño chili, seeded and minced
1 red bell pepper, chopped
1 can black beans, organic, rinsed
3/4 c sweet corn, frozen or fresh
1 Tbsp chili powder
1 tsp cumin
1/2 Tbsp cilantro
1 lime, juice of
sea salt to taste
1. Roast squash in oven at 375 for 50 min. Cut in half and when cool, scoop flesh from squash halves.
2. Heat oil in pan and sauté onion, jalepeno, and red pepper. Add beans, corn and chili powder. Salt to taste. Saute a few more minutes.
3. Add cooked squash, cilantro, lime juice, and cook 1-2 min or until heated through.