Mexican Spaghetti Squash

I've recently loved cooking with spaghetti squash. It is such a healthy alternative to noodles and as long as you mix the right ingredients, it doesn't taste any different. I love putting spaghetti sauce on it. Here is a recipe for Mexican Spaghetti Squash that I made last week. It tasted pretty good, but was even better when I added some salsa to my individual plate.

Preheat the oven to 400 degrees F.

You'll need:
1 medium spaghetti squash
sea salt and ground pepper
extra virgin olive oil, as needed
cumin and chili powder
a splash of water, as needed
cut up garlic (optional)

Halve the spaghetti squash lengthwise and place cut side up in a roasting pan. Season with sea salt and pepper, a drizzle of olive oil, some cumin, chili powder, and garlic (if adding). Roast in a hot oven for about an hour, until the squash is fork-tender. Half way through roasting I poured a couple spoonfuls 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
1 can corn
cumin and chili powder, to taste
1 cup ripe and juicy grape or cherry tomatoes, halved (I did quarters)
1 can black beans, rinsed, drained well
Two whole roasted green chiles, seeded and chopped (I bought canned ones)
1 lime - for zest and juice

For garnish:

chopped cilantro
lime wedges

Option: cubes of goat cheese or feta. (I didn't put any cheese, but it would have been really good).

Heat a splash of olive oil in a large skillit. Add the onion, garlic, corn kernels, 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. Toss the squash strands into a large mixing bowl. Add a little olive oil to moisten. Season with more sea salt and pepper. Sprinkle some cumin and chili powder. Toss well. Add the skillit mixture, tomatoes, black beans, and green chiles. Combine. Grate a lime and add the zest. Cut and squeeze the lime juice all over the mixture and toss lightly.
Pour the mixture into a casserole style baking dish. Cover and bake in a 350 degree oven until heated through - about 20 to 25 minutes.
Serve with a sprinkle of fresh cilantro and some lime wedges.
Enjoy!