Spaghetti Squash New Mexican

I'm not really cooking these days, but that's no reason not to share my existing wealth of recipes, right? This one, which I modified ever so slightly from this recipe at Karina's Kitchen: Recipes from a Gluten-Free Goddess, is one of my favorites EVER. It's so good. Sorry, recipe not valid for haters of spaghetti squash.

Spaghetti Squash New Mexican

Ingredients:
For roasting squash:

1/2 large spaghetti squash (Recipe originally calls for one whole medium spaghetti squash, halved)

salt and pepper

olive oil spray

cumin

chili powder

For vegetables:

olive oil spray

1 medium red onion, diced

4 cloves garlic, chopped

2 ears (equivalent -- I probably used about 1 to 1.5 cups or so) frozen corn

1/2 green pepper

cumin

chili powder

1 cup cherry tomatoes, halved/quartered

1 14-oz. can black beans, drained and rinsed

1/2 lime (juice)

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Directions:

1. Preheat oven to 400 degrees F.

2. Place squash cut side up in roasting pan.

3. Season with salt and pepper, olive oil spray, cumin, and chili powder.

4. Add two inches of water to the pan to help keep the squash from sticking.

5. Roast for about 40-50 minutes, until the squash is fork-tender. Half way through roasting pour a little bit of water on the squash to keep it moist.

6. Heat skillet on stove; spray with olive oil.

7. Add the onion, garlic, corn kernels, green pepper, and spices; stir for five minutes until the onion has softened.

8. After removing squash from oven, lower oven temperature to 350 degrees. When the squash is cool, scrape spaghetti strands into a large mixing bowl.

9. Season with more salt, pepper, cumin, and chili powder. Toss well. Add the skillet mixture, tomatoes, and black beans. Combine. Cut and squeeze the lime juice all over the mixture and toss lightly.

10. Pour the mixture into a casserole style baking dish. Cover and bake in a 350 degree oven until heated through - about 20 to 25 minutes. (Original recipe also says: "If you'd rather do it up in a skillet, add the squash to the skillet mixture and stir in the remaining ingredients. Cover and gently heat through over medium heat - roughly five to ten minutes.") I prefer baking it because, although it takes longer, I don't have to actually pay attention or do anything. Plus I usually just use the same dish I roasted the squash in, so it saves on cleanup.

Can also add:
Sprinkle of minced garlic before roasting squash
Two whole roasted green chiles, mild or spicy, seeded, chopped
Grated zest of lime as well as juice
Sprinkle of fresh chopped cilantro and some lime wedges for garnish

Add/Edit Notes

Servings: a ton. Probably at least 8. Plus you have half a spaghetti squash left over to use for something.

I love this dish. It makes me sad that the only person who reads this blog doesn't like spaghetti squash.