Spaghetti squash, halved and seeds removed – 1 whole
Ground cumin – 1/2 teaspoon
Chili powder (optional) – 1/2 teaspoon
Olive oil –
For the filling
Brown onion, diced – 1/2
Garlic, crushed – 2 cloves
Black beans, rinsed – 400g tin
Cherry tomatoes, halved – 1/2 cup
Corn (canned or frozen) – 1/2 cup
Cooked rice of your choice or lentils* – 1 cup
Cheddar cheese, grated – 1/2 cup
Ground cumin – 1 teaspoon
Ground coriander – 1/2 teaspoon
Fresh coriander, chopped – 1 tablespoon
Squeezed lime juice –
Method
Preheat oven to 200°C. Drizzle spaghetti squash with oil and spices. Place cut side down on a lined baking tray and bake until tender for 30 minutes or so.
Let cooked spaghetti squash cool slightly. Use a fork to twist squash strands and remove from shell. Place in a bowl.
Meanwhile, in a large frying pan, heat olive oil and cook onion for 5 minutes until softened. Add spices and garlic and stir until onion is coated. Stir in black beans, cherry tomatoes, corn and rice/lentils.
Spoon filling into spaghetti squash shells and top with grated cheese. Return to oven to melt cheese, around 5 minutes. Garnish with coriander, a squeeze of lime juice and serve immediately.
