Karina's recipe, I knew that I had the answer.
This is a fabulous way to make spaghetti squash. Sure, it's good as a simple pasta substitute, but this recipe far surpassed that. I added some kale because I had some lying around, and it was perfect in this (apparently I'm over my kale burnout from the spring). It makes a good meal, but has also served me well as a snack. I'm submitting this dish to Weekend Herb Blogging, which is organized by Haalo from Cook (almost) Anything At Least Once, and is hosted by Susan from The Well-Seasoned Cook this week.
Spaghetti squash with black beans, corn, and kale (adapted from Karina's Kitchen)
1 spaghetti squash
drizzle of olive oil
pinch of salt, cumin, and chili powder
1 Tbsp olive oil
1 red onion, chopped
3 garlic cloves, minced
kernels from 3 ears of corn
1 tsp cumin (or more, to taste)
1 tsp chili powder (or more, to taste)
1 bunch dino kale, stems removed and leaves torn
4 medium tomatoes, chopped
1 1/2 cups cooked black beans (or 1 can)
4 oz. can diced green chiles
juice of 1 lime
Cut the spaghetti squash in half lengthwise (I've heard that this is much easier if you microwave it for 5 min, and I plan to try this method next time). Put the squash halves in a large baking dish (cut side up) and drizzle them with olive oil and sprinkle with salt, cumin, and chili powder. Bake them at 400 for about an hour, or until the flesh is very tender when you stick a fork in it. When they're done, let them cool down a bit.
While squash is cooling, heat the oil in a large skillet over medium heat. Saute the onion, garlic, corn, cumin, and chili powder for a few minutes, until the onion is tender. Then use a fork to scrape out all of the squash flesh, and add this to the skillet along with the kale, tomatoes, beans, and chiles. Stir well, cover, and let this cook for about 10 min (or see Karina's instructions for baking it). Stir in lime juice before serving. Serves 5.