Ingredients

The following ingredients have 4 Servings
  • 1 spaghetti squash
  • 1 tablespoon olive oil (+ more for drizzling on squash)
  • 1/2 cup chopped red onion
  • 1 cup chopped red pepper
  • 15 oz. can black beans
  • 1 cup corn
  • 2 tablespoons finely chopped jalapeño
  • 1 clove garlic (minced)
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • Salt and pepper
  • 1/2 cup chopped tomato
  • Chipotle Dressing
  • Cilantro

Instruction

  • Preheat oven to 450°.
  • Slice spaghetti squash in half lengthwise. Scrape out seeds and stringy bits. Drizzle olive oil in a baking dish, and place spaghetti squash cut side down. Roast at 450° for 25-30 minutes, or until fully cooked and tender. Scoop out spaghetti squash after it has cooled.
  • In a skillet, heat olive oil. Add red onion and cook until translucent. Add red pepper, black beans, corn, jalapeño, garlic, and seasonings. Cook until red pepper and jalapeño are crisp tender.
  • Add tomato and spaghetti squash, and cook a few minutes. Pile filling back in squash boats. Top with chipotle dressing and cilantro, and serve.