No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.
Spaghetti squash is fun to prepare and tastes delicious. This Cal-Mex-style dish utilizes mango, avocado, black beans and corn to create a hearty and flavorful entree that's still low in calories but high in nutrients.
You will need:
3 small/medium-sized spaghetti squash (about 5-6 pounds total) 1 pint grape tomatoes 1 pint chopped mango 1 ripe avocado 1/4 cup chopped cilantro (lightly packed) 2 limes 2 tablespoons coconut oil 1 onion 2 jalapenos 3 cloves garlic 2 teaspoons coriander seeds 3 teaspoons chili powder 2 teaspoons cumin 1/2 teaspoon cinnamon 1/2 teaspoon salt 1/2 cup red wine 1 cup frozen corn 1 15-ounce can black beans, drained and rinsed Tabasco or other hot sauce to taste
Preheat your oven to 375 degrees F.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
1. Fill a large baking dish with about an inch of water. Cut the spaghetti squash in half. Use a metal spoon to scoop the seeds out of each squash half. Prick each half three or four times with a fork and place the halves, cut-side down, in the baking dish with water. Bake for about 45 minutes.
While that's working, start on the rest of the dish.
2. Measure one cup of frozen corn and place in a dish; let it thaw while you continue to prepare your meal. Squeeze the juice from the two limes into a dish. Tear the cilantro leaves off the stems ... ... and chop up the cilantro. 3. Wash the grape tomatoes and cut them into quarters. Place the tomatoes, mango pieces (you can cut them smaller if you like), cilantro and lime juice in an airtight container and toss. Refrigerate until ready to use (the flavors mingle the longer it sits in the fridge). 4. Wash and de-seed the jalapeno; slice into pieces. Chop the onion. Rinse and drain the beans, and throw the corn in the colander for good measure. 5. Heat the coconut oil in a large pot over medium-high heat. Add the onion and jalapeno and saute for about five minutes. 6. Measure out the coriander seeds in a mortar ... ... and crush them with your pestle. Peel and press the garlic into the onions and jalapenos, and add the crushed coriander seeds, too. Saute for about two minutes. 7. Add the chili powder, cumin, cinnamon, salt and wine, bring to a boil and cook on high for about two minutes, stirring frequently. Add the corns, black beans and Tabasco (or other preferred hot sauce), reduce the heat and simmer for about seven minutes, until everything is heated through. 8. When the squash is finished, allow it to cool for about ten minutes before you scoop out the flesh. Toss the squash with the black bean and corn mixture until everything is thoroughly combined. Serve warm and top with the mango salsa and freshly diced avocado.