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spaghetti squash on plate with corn and black bean salsa
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Spaghetti Squash with Black Bean Corn Salsa

Author Tracy

Ingredients

  • 2 ears corn grilled or 1 1/2 cups of frozen / canned corn
  • 1 1/2 cups of black beans dried then cooked or 1 15 oz can- rinsed
  • 1 cup cherry tomatoes quartered
  • ½ red onion chopped
  • ¼ cup cilantro chopped
  • 3-5 sweet mini peppers chopped
  • 1 jalapeno chopped
  • 1 lime juiced
  • ½ tsp black pepper
  • ½ tsp cumin
  • ¼ tsp kosher salt
  • 1 spaghetti squash
  • Olive oil

Instructions

  • Pre heat oven to 400º.
  • Slice spaghetti squash in half, clean out seeds, and then brush the sides with olive oil. Place squash open side down on roasting tray and then cook for 40 minutes.
  • While squash cooks, clean kernels off of grilled corn and mix corn, beans, tomatoes, onion, pepper, and jalapeno in a bowl. Add cilantro, cumin, and pepper and mix. Add salt and squeeze lime juice on top of salt and then mix together.
  • When squash is finished, with a fork fluff the inside of the squash and then spoon it out on to a plate. Top the squash with the salsa and serve!