Spaghetti Squash with Black Beans & Corn

• 1 spaghetti squash (3 – 3 ½ lbs)
• Olive oil
• 1/2 red onion, chopped
• 1 red bell pepper, chopped
• 1 jalapeno pepper, minced
• 1 cup black beans, rinsed & drained
• 1/2 cup corn
• 1 tsp. chili powder
• 1/3 cup minced fresh parsley
• 1 tbsp. lime juice
• 1 tsp. sea salt

Preheat oven to 375 F.

Cut the spaghetti squash in half lengthwise. Scrape out the seeds and pulp as you would with any squash or pumpkin. Roast squash facing down (skin side up) on a baking sheet for 50 minutes. When cool enough to handle, separate “spaghetti” strands by running a fork through it.

Meanwhile, heat olive oil in a large pan and sauté the red onion, jalapeno and red bell pepper, until getting soft, 4-5 minutes. Add the beans, corn and chili powder and cook another minute. Add the cooked squash strands, parsley, lime juice and salt and cook another few minutes, stirring it all together.

Enjoy!