Spaghetti Squash New Mexican with Black Beans + Lime
|Cumin and chili roasted spaghetti squash ready for black beans and lime|
New Mexican Spaghetti Squash Recipe
Halve the squash lengthwise and place cut side up in a roasting pan. 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 spring water on each squash to keep it moist.
Heat a splash of olive oil in a large skillet [I like to use an iron skillet for - you guessed it - the iron it adds to food]. Add the onion, garlic, corn kernels and spices; stir for five minutes until the onion has softened.