Spicy Spaghetti Squash

Adapted from Whole Foods Market

INGREDIENTS:

• 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

METHOD:

• 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