Monday, October 15, 2012

Spicy Spaghetti Squash

Adapted from Whole Foods Market

  • 1 large spaghetti squash
  • 1 cup dried black beans, soaked overnight, rinsed and drained
  • 1 tablespoon oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1/4 teaspoon red chili pepper flakes
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/3 cup cilantro, minced
  • 1 tablespoon lemon juice
  • 1 - 16 ounce bag frozen corn
  • 1 teaspoon sea salt
  • Start cooking beans in covered pot with water, bring to simmer
  • While beans are cooking, cut spaghetti squash in half, place cut side down in pan, add 1 inch of water and roast at 375 degrees for 50 minutes until tender
  • Beans and squash should finish cooking about the same time; drain beans and set squash aside to cool
  • Heat oil in a large pan and saute onion and red pepper for about 5 minutes
  • Add beans, corn, chili pepper, chili powder and cumin; saute for a few minutes until well combined
  • Shred squash flesh with fork so it resembles spaghetti and add to vegetable mixture
  • Stir in cilantro and lemon juice
  • Add salt to season to taste

No comments:

Post a Comment