This recipe is a healthy yet flavorful easy dinner that anyone can make! You can even roast the spaghetti squash ahead of time to make it easier! Who says eating healthy has to be boring?
|Olive oil||1 Teaspoon|
|Onion||1 Small , finely chopped|
|Red bell pepper||1 , diced|
|Fresh corn ears||2 , kernels cut off|
|Jalapeno||1 , seeds and ribs removed and diced|
|Garlic||3 Clove (15 gm) , minced|
|Black beans||1/2 Cup (8 tbs) , washed|
|Chili powder||2 Teaspoon|
|Cayenne pepper||1/2 Teaspoon|
|Ground cumin||1/2 Teaspoon|
|Ground coriander||1/4 Teaspoon|
|Fresh cilantro||1 Cup (16 tbs) , finely chopped|
|Queso fresco||3/4 Cup (12 tbs)|
Cut off the top and the bottom of the squash and the cut down the middle long ways.
With a spoon scoop out the seeds and throw them away.
Preheat the oven to 400 degrees F.
Place the squash on a baking sheet and bake for about 30-35 minutes.
Meanwhile, prepare the veggie – In a large sauté pan, pour olive oil and let it heat up over medium heat.
Add the onion, bell pepper, corn, jalapeno, and garlic. Sauté until very fragrant and the bell pepper are cooked through, about 10 minutes.
Add the black beans and season with all the spices.
Scrape the spaghetti squash with a fork and mix it all together.
Turn off the heat and add your fresh cilantro and queso fresco.
Serve into the spaghetti cover and garnish with lime, queso fresco and cilantro.