Submitted by: Karen Stover
Prep Time: 30 Minutes
Cook Time: 0 Seconds
I found this recipe on a gluten free web site. Is a little spicy.
Preheat the oven to 400. Halve the squash lengthwise and place cut side up in a roasting pan.Season with celtic salt and pepper, a drizzle of good olive oil, some cumin, chili powder. Add two inches of water to the pan to help the squash from sticking to the bottom of the pan. Roast in a hot oven for about an hourt, until the squash is fork-tender. Half way through roasting I poured a little bit of water on each squash to keep it moist. When the squash is done, remove it and let it cool. Heat coconut oil in a large skillet and add the onion garlic, corn kernels, and spices: stir for five minutes until the onion has softened. Meanwhile, when the squash is cool enough to handle: take a fork and scrape the squash, making spaghetti-like strands.
Now you have a choice. You can assemble the ingredients in a casserole-style baking dish and bake it- or you do it all on the on the stove-top in a large skillet.
If you are going to bake it- toss the squash strands into a large mixing bowl. Add a little of your organic olive oil to moisten. Season with more salt and pepper. Sprinkle in some added cumin or chili powder, if you like, to taste. Toss well. Add the skillet mixture , tomatoes, black beans, green chilies. Combine. Grate a lime and add the zest. Cut and squeeze the lime all over the mixture and toss lightly. 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.
If you would rather do it up in a skillet, add the squash to the skillet mixture, and stir in the remaining ingredients, as above. Cover and gently heat through over medium heat- roughly five to ten minutes. Serve with a sprinkle of fresh chopped cilantro and some lime wedges.