Alexia Clarkのインスタグラム(alexia_clark) - 11月29日 00時05分

One dish I made for my Vegetarian Thanksgiving this year!
Southwest Kick Spaghetti Squash!
1 medium spaghetti squash

1 Tablespoon olive oil

1/2 red onion, chopped

2 garlic cloves, minced

1 jalapeno pepper, minced (leave seeds in for more heat)

1 red bell pepper, chopped

1/2 Tablespoon ground cumin

1/2 Tablespoon oregano

1/2 Tablespoon chili powder

Kosher salt and freshly cracked black pepper
1 (15 oz.) can black beans, drained and rinsed

1 cup frozen corn, thawed

1/2 cup freshly torn cilantro, plus more for garnish

Juice of 1 lime

Bake spaghetti squash at 350degrees for 20-30minutes.
Let cool and cut the squash in half and remove the seeds. Using a fork or spoon scrape the inner part of the squash into a mixing bowl.
Add chili powder, oregano, cumin and olive oils to the squash and mix.
In a separate pan use olive oil to lightly warm and cook corn, jalapeño, bell pepper, onion and garlic. Cook for 10-15minutes.
Add the vegetables to the spaghetti squash. Mix together while sprinkling in cilantro, black beans, salt and pepper.
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