INGREDIENTS
4 cups
All of the reserved cooked squash, about
2 tsp
olive or corn oil
1 tsp
sea salt
1/2 cup
red pepper, chopped
Filling
1 tbsp
lime juice
1/2 cup
red onion, chopped
1/3 cup
cilantro, minced
1 cup
black beans, rinsed and drained well
1
jalapeño chili, seeded, minced
1/2 cup
sweet corn, frozen or fresh
1 tsp
chili powder
1
medium spaghetti squash