Street Corn Spaghetti Squash

Spaghetti squash screams for more flavor. Topping the squash with a unique take on Mexican street corn just seemed like the right thing to do!

Street Corn Spaghetti Squash

Ingredients

• 2 small spaghetti squash, halved, seeds removed
• olive oil
• 3 tbsp chili powder
• 1 tbsp butter
• 4 green onions, sliced
• 1 clove garlic, minced
• 1 jalapeno, minced
• 2 cups frozen corn
• 1 red pepper, diced
• 2 cups canned black beans
• 1/4 cup cilantro, chopped
• juice of 2 limes
• 4 tsp light mayo
• 3 tbsp cotija cheese 

Preheat the oven to 425F.

Place the squash on a baking sheet. Drizzle with olive oil. Season with salt, pepper, and 1 tbsp of chili powder. Bake for about 1 hour until the squash pulls away from the rind.

In a large skillet, melt the butter over medium heat. Sautee the onions, garlic, jalapeno, corn, peppers, and black beans. Season with remaining chili powder, salt and pepper. Just before serving, remove the pan from the heat and stir in the cilantro, lime juice, mayo, and cheese.

Spoon the corn mixture into the cavity of the squash and serve.

Serves 4

Notes from the Chef:

-The street corn mixture can be served as a delightful party dip alongside corn chips