Spicy Spaghetti Squash with Black Beans

1 medium spaghetti squash, about 4 cups cooked
2 teaspoons olive or corn oil
1/2 cup red onion, chopped
1 jalapeño chili, seeded, minced
1/2 cup red pepper, chopped
1 cup black beans, rinsed and drained well
1/2 cup sweet corn, frozen or fresh
1 teaspoon chili powder
1/3 cup cilantro, minced
1 tablespoon lime juice
1 teaspoon sea salt

Roast squash in a 375°F oven for 50 minutes until tender or cut squash in half and place in a microwave dish with 1/2 inch of water, lightly covered with plastic wrap for 20 minutes on high until tender. cool. When cool, scoop flesh from squash halves.
Set aside.

For the filling, heat oil in a large pan and sauté red onion, jalapeño chili and red pepper for 2 minutes. Add beans, corn and chili powder; sauté 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1 minute or until heated through.

Makes 4 servings.
This works as a main vegetarian meal or also goes great as a side dish with grilled chicken. We make ours a little less spicy by omitting the jalapeno pepper and it is still tasty. In our opinion, this also turns out fine without cilantro (if you don't happen to have fresh cilantro on hand).

NutritionPer Serving: 160 calories (30 from fat), 3.5g total fat, 0.5g saturated fat, 6g protein, 29g total carbohydrate (7g dietary fiber, 5g sugar), 0mg cholesterol, 330mg sodium