Spaghetti Squash with Black Beans + Lime

You'll need:

1 medium spaghetti squash

Sea salt and ground pepper

A drizzle of extra virgin olive oil, as needed

A sprinkle of cumin and good chili powder, to taste (I added a sprinkle of minced garlic, as well)

A splash of water, as needed

First, you need to cook the squash.

Halve the squash lengthwise and place cut side up in the bake & roast pan or oval baking dish.Season with sea salt and pepper, a drizzle of good olive oil, some cumin, chili powder (and garlic, if adding). Add two inches of water to the pan to help keep the squash from sticking to the bottom of the pan. Roast in a hot oven for about an hour, until the squash is fork-tender. Half way through roasting I poured a little bit of water on each squash to keep it moist. When the squash is done, remove it and let it cool.

In the meantime, gather:

Extra virgin olive oil

1 medium sweet or red onion, diced

4 cloves garlic, chopped

2 ears of fresh corn, kernels cut off or pack of frozen corn

1 red bell pepper, diced

Cumin and chili powder, to taste

1 cup ripe and juicy grape or cherry tomatoes, halved

1 14-oz. can black beans, rinsed, and drained well

Two whole roasted green chiles, mild or spicy, seeded, chopped

1 lime - for zest, and juice

For garnish: Toasted pumpkin seeds, Fresh chopped cilantro, Lime wedges

Heat a splash of oil in 11 inch skillet, Add the onion, garlic, corn kernels peppers and spices; stir for five minutes until the onion has softened.

Meanwhile, when the squash is cool enough to handle: take a fork and scrape the squash, making spaghetti-like strands.

Add squash to skillet mixture and stir in the remaining ingredients, as above- olive oil & Grate a lime and add the zest. Cut and squeeze the lime juice all over the mixture and toss lightly. Cover and gently heat through over medium heat - roughly five to ten minutes.

Serve with a sprinkle of fresh chopped cilantro and some lime wedges.