Spicy Spaghetti Squash with Black Beans

wholefoodsmarket.com

Annette Driscoll

1 medium spaghetti squash, halved lengthwise and seeded

2 teaspoons extra-virgin olive oil

½ cup chopped red onion

1 jalapeño pepper, seeded and minced

½ cup red bell pepper, chopped

1 cup cooked black beans

½ cup sweet corn, frozen or fresh

1 teaspoon chili powder

⅓ cup fresh cilantro, finely chopped

1 tablespoon lime juice

1 teaspoon fine sea salt

Directions at wholefoodsmarket.com

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