After all that holiday eating, January is the perfect time to step up to some healthier eating. Healthy eating doesn’t have to be bland and boring, so spice things up with this delicious Spicy Mexican Spaghetti Squash. It’s got a lot of great veggies and a little kick (you can also leave the jalapeno and chili powder out if spicy isn’t your thing.)
- 1 medium spaghetti squash, halved lengthwise and seeded
- 2 teaspoons extra-virgin olive oil
- 1/2 cup chopped red onion
- 1 jalapeño pepper, seeded and minced
- 1/2 cup red bell pepper, chopped
- 1 cup cooked black beans
- 1/2 cup sweet corn, frozen or fresh
- 1 teaspoon chili powder
- 1/3 cup fresh cilantro, finely chopped
- 1 tablespoon lime juice
- 1 teaspoon fine sea salt
Preheat the oven to 375°F. Arrange squash in a large baking dish, cut-sides down. Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes. Rake with a fork to remove flesh in strands, leaving the shell intact for stuffing.
For the filling, heat oil in a large skillet over medium heat. Add onion, jalapeño and bell pepper and cook for 2 minutes or until soft. Add beans, corn and chili powder; cook, stirring frequently, 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.
Fill squash halves with filling, mounding mixture in the center, and serve.
Recipe and photo from www.wholefoodsmarket.com