Spicy Spaghetti Squash with Black Beans

Spicy Spaghetti Squash w/ Black Beans

So this was my first venture into the world of spaghetti squash and let me say, I am a HUGE fan! Dinner was so filling and so low in points!! My plan is to post a spaghetti squash recipe every week! Also, I will say, I was a bit nervous making this because spicy is not really my thing, but I'm trying to push myself outside of my comfort zone, and believe it or not, this was the first time I have ever cooked with jalapeno in my life. I omitted the chili powder when I made it last night because I wasn't sure how spicy the jalapeno would make it, and either I'm just really getting used to spicier things or it really didn't make that much of a difference, so next time I will definitely add the chili powder because it really wasn't what I would consider spicy. Tessa even ate it! Stay tuned for some more awesome spaghetti squash recipes...can't wait!!!

Ingredients:

1 medium spaghetti squash

2 tsp. olive oil

½ c. onion

1 jalapeno, seeded & minced

½ c. red pepper, chopped

1 c. black beans, drained & rinsed

½ c. sweet corn, frozen

1 tsp. chili powder

1/3 c. cilantro

1 T. lime juice

1 tsp. sea salt 

Directions:

1.   Preheat oven to 375. Cut spaghetti squash in half and clean seeds out of the inside. Lay face down on a baking sheet and roast for 40-50 minutes, or until tender. When cool, take 2 forks and scrape away at the inside, it will fall apart and look like little spaghetti noodles. Set all squash aside in a bowl. Save squash shells for serving (can also be served in a bowl).

2.   Heat oil in a skillet, and add onion, jalapeno and red pepper. Cook about 2-3 minutes. Add beans, corn and chili powder and sauté another minute or so. Add cooked squash, cilantro, lime juice and salt. Cook another 1-2 minutes until heated through.

3.   Fill squash halves (or bowls) with filling and serve!

When in the skillet, I just flattened out the mixture, then using my spatula divided into 4 portions. The hubs at 2 of them (and was completely full afterwards!) and I had 1 serving, so ¼ of the whole recipe.

Yields 4 servings – WWP+ 3 points

(Pictured above with a 1 point salad – lettuce, tomatoes, cucumbers, mushrooms, and 2 T of fat free Caesar dressing)

Recipe from WholeFoodsMarket