New recipe time. This one is a summer twist on a fall favorite thanks to some inspiration from one of my friends at work. After I mentioned I had a spaghetti squash, garlic and a jalapeño, she immediately suggested I add lime juice and beans. Thanks to her, I think I found a new favorite dish.
Note: This recipe is gluten, dairy and soy free. But it is not paleo because it contains black beans. If you’re trying to stick to a paleo diet and/or are doing a Whole30, remove the beans and replace with cooked chicken or shrimp.
Spaghetti Squash with Jalapeños and Black Beans
- 1 spaghetti squash
- A few Tablespoons of olive oil for cooking
- Salt and pepper to season squash
- 1 can of black beans, drained and rinsed
- 1 jalapeño, sliced
- 2 small onions, chopped
- 2 cloves garlic, minced
- 4 Tablespoons olive oil
- 4 Tablespoons lime juice
- 1 hand full of cilantro
First cook your spaghetti squash. I have a post with super simple instructions on how this is done. But it’s basically 40-45 minutes at 375 degrees (F). Use a bit of olive oil to coat and season with salt and pepper.
When you have about 20 minutes left on the squash, begin to sauté your onions and garlic in a bit of olive oil. You’ll want to cook them for about 3 minutes until they get soft.
Add your beans and sliced jalapeños. I don’t have a picture of it, but I rinsed and drained my beans in a colander before adding them to the pan. Basically rinse until the water runs clear. Then let them cook for about 5-10 minutes.
Once your spaghetti squash is done, wait for a few minutes for it to cool then fork out the middle into a bowl. I added the olive oil and lime juice, spooned the bean mixture on top and then topped it with a bit of cilantro. But really could you plate this however you want.
Like I said, if you’re paleo just leave out the beans. Originally I thought about adding chicken breast, but unfortunately the chicken we had in the fridge was a few days past it’s prime.
Let me know if you try this and if you made any changes to the recipe. I’m tempted to keep experimenting with this dish all summer.