Spaghetti Squash New Mexican with Black Beans + Lime
yield: 4
total time: 55 minutes
Ingredients
- 1 spaghetti squash medium
- sea salt
- Sea salt and ground pepper
- extra-virgin olive oil A drizzle of fruity, as needed
- chili powder
- cumin
- water A splash of, as needed
- extra-virgin olive oil
- 1 red onion or medium sweet, diced
- 4 cloves garlic chopped
- 2 ears corn kernels fresh, cut off [or try a red bell pepper, diced]
- cumin powder to taste
- 1 cup grape tomatoes ripe and juicy, halved
- 14 ounces black beans rinsed, drained well
- 2 whole green chiles roasted, mild or spicy, seeded, chopped
- 1 lime for zest, and juice
- toasted pine nuts or pumpkin seeds
- chopped cilantro Fresh
- lime wedges
- 1 cube goat cheese or feta, leave out for vegan
Nutrition
- Calories : 350 calories
- Carbohydrate : 56 grams
- Fat : 15 grams
- Fiber : 12 grams
- Protein : 12 grams
- SaturatedFat : 1.5 grams
- Sodium : 670 milligrams
- Sugar : 4 grams
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