Santa Fe Spaghetti Squash Casserole


1 medium spaghetti squash
olive oil spray
1/2 cup onion, diced
2 cloves garlic, minced
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1 (14-oz.) can black beans, rinsed and drained
1 (4 oz.) can chopped green chilies
2/3 cup fresh or frozen corn
1 packed cup chopped fresh spinach
1-1/4 tsp. chili powder, or to taste
2 tbsp. fresh lime juice
1 tsp. sea salt


1/2 cup corn meal
1/2 cup + 1 tbsp. hot water
1/2 tsp. salt
1/2 tsp. agave nectar (or other sweetener)


Cut the spaghetti squash in half lengthwise and place it in a microwave-safe casserole dish, cut sides up. Add 1/4 cup water and cover tightly (use plastic wrap if necessary). Microwave on high power until the squash is tender, 10-12 minutes. (If you don't have a microwave, like me, roast it for 30-45 mins until fork tender) Allow the squash to sit in the dish for at least 5 minutes after cooking.When it's cool enough to handle, use a fork to scrape out the strands of squash into a bowl. (If you don't want to wait, you will need to use potholders to hold it while you scrape out the flesh.)

Preheat the oven to 350 F. Spray a large skillet with the olive oil spray, and saute the onion, garlic, and bell pepper until tender. Add the black beans, chilies, corn, spinach, and chili powder, stir, and allow to heat through. Remove from heat and add the squash, lime juice, and salt. Pour the mixture into an oiled casserole dish. In a small bowl, mix together the crust ingredients. Spread the batter smoothly over the top of the spaghetti squash mixture and sprinkle with a little chili powder, if you like. Bake at 350 for about 25 minutes, until crust is firm and beginning to brown around the edges. Serves 4.