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Jan 23 / Jane

Spicy Spaghetti Squash with Black Beans

A nice variation on spaghetti squash, sent to me by my college roommate, Jackie. The recipe comes from the Whole Foods website.

1 medium spaghetti squash
2 t olive or corn oil
1/2 c red onion, chopped
1 jalapeño chili, minced
1/2 c red pepper, chopped
1 c black beans, rinsed and drained well
1/2 c sweet corn, frozen or fresh
1 t chili powder
1/3 c cilantro, minced
1 T lime juice
1/4 c feta cheese
salt and pepper, to taste

1. Roast squash in a 375degrees F oven for 50 minutes, cut side down, until tender or cut squash in half and place in a microwave dish with 1/2 inch of water, lightly covered with plastic wrap for 20 minutes on high until tender. Set aside to cool. When cool, scoop flesh from squash halves (leaving the shell intact for stuffing, if you wish).
2. Meanwhile, heat oil in a large pan and sauté red onion, jalapeño chili and red pepper for 2minutes. Add beans, corn and chili powder; sauté 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1minute until heated through.
3. Serve with feta cheese.

Without the addition of the feta cheese, I felt the recipe was a little bland. You definitely don’t need added salt with the cheese, a little pepper is nice though. The original recipe called for the jalapeño to be seeded, but you get more a kick leaving them in. You could also add some hot sauce or cayenne chili powder to kick it up a little more. Overall, a good variation on spaghetti squash.

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