Serves 4

INGREDIENTS:

1 medium spaghetti squash

For the filling:
2 tsp olive oil
1/2 cup red onion, chopped
1 jalapeno chili, seeded, minced
1/2 cup red pepper, chopped
1 cup black beans, rinsed and drained well
1/2 cup sweet corn, frozen or fresh
1 tsp chili powder
All of the reserved cooked squash, about 4 cups
1/3 cup cilantro, minced
1 TB lime juice
1 tsp sea salt

DIRECTIONS:

Roast squash in a 375 degree oven for 50 minutes 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. cool. When cool, scoop flesh from squash halves leaving the shell intact for stuffing.

For the filling: heat oil in a large pan and sauté first three ingredients for 2 minutes. Add the beans, corn and chili powder; sauté 1 minute longer. Add the cooked squash and all remaining ingredients; cook 1 minute until heated through.

Fill squash halves with filling, mounding mixture in the center.