Spicy Spaghetti Squash with Black Beans and Rice

I got this recipe from the Whole Foods website and iPhone app. I made several modifications to suit Kara and I. This is a dish we both very much enjoy.

  •  1 medium spaghetti squash
  • 1 cup of brown rice
  • 2 teaspoons olive or corn oil
  • 1 tablespoon minced onion
  • 1/2 cup chopped red and/or green pepper
  • 1 cup black beans, rinsed and drained
  • 1 teaspoon chili powder
  • 1/3 cup of chopped cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon sea salt
  • Garnish with diced tomatoes or favorite salsa

 Prepare brown rice according to directions (usually takes about 40-50 minutes depending on what kind you buy, plan for that extra time)

 Preheat oven to 375°F and halve squash lengthwise. Use a spoon to scoop out and discard seeds from the middle of each half.  Arrange squash in a 9 x 13 inch casserole dish. Pour ½ cup water into the dish and bake, cut side down, until tender, 30 to 35 minutes. Rake a fork back and forth across the squash to remove its flesh in strand, similar to spaghetti.

 Heat oil in a large pan and sauté peppers for 2 minutes. Add black beans, rice and chili powder; sauté 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.

From here, I take the filling, put it back in the squash halves, top with Daiya cheese and bake again, about 5-10mins, until cheese is melted. At that point, its ready to serve.

 Obviously, there’s no need to put the filling back in the squash, it just makes a neat little serving dish. You can put the spaghetti squash and all the fillings in a casserole dish, top with cheese, and bake the same way. 

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