spicy SPAGHETTI SQUASH with BLACK BEANS

These hearty stuffed squash halves are the perfect way to shake up your dinner routine. The filling is packed with spaghetti squash strands, bell pepper, corn and black beans with jalapeño and chili powder for added kick. Serve them immediately or make them ahead and just cover and refrigerate the filled squash halves. Simply reheat them before serving.

Serves 4

Ingredients: 

• 1 medium spaghetti squash, halved lengthwise and seeded
• 2 teaspoons extra-virgin olive oil
• 1/2 cup chopped red onion
• 1 jalapeño pepper, seeded and minced
• 1/2 cup red bell pepper, chopped
• 1 cup cooked black beans
• 1/2 cup sweet corn, frozen or fresh
• 1 teaspoon chili powder
• 1/3 cup fresh cilantro, finely chopped
• 1 tablespoon lime juice
• 1 teaspoon fine sea salt

Method:

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. Rake with a fork to remove flesh in strands, leaving the shell intact for stuffing.

For the filling, heat oil in a large skillet over medium heat. Add onion, 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.

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

Nutritional Info: 

Per Serving: 160 calories (30 from fat), 3.5g total fat, 0.5g saturated fat, 330mg sodium, 29g carbohydrates, (7 g dietary fiber, 5g sugar), 6g protein.