Easily one of the coolest vegetables around for its spaghetti-like strands that appear once cooked.
Spaghetti squash can substitute for pasta or noodles, providing a high-fibre alternative that can stabilise your blood sugar and lower your cholesterol. Like other orange-coloured veggies, spaghetti squash is rich in beta-carotene, an antioxidant that helps fight against infections.
Preheat oven to 200°C. Drizzle spaghetti squash with oil and spices. Place cut side down on a lined baking tray and bake until tender for 30min or so. Let cool slightly before using a fork to twist squash strands and remove from shell and place in a bowl.
Meanwhile, in a large frying pan, heat olive oil and cook onion for 5min until softened before adding spices, garlic and stirring until onion is coated. Stir in black beans, cherry tomatoes, corn and rice/lentils.
Spoon filling into spaghetti squash shells and top with grated cheese. Return to oven to meet cheese, around 5min. Garnish with coriander, a squeeze lime juice and serve immediately.
Recipe Note
*If you desire a meat option, you could use beef mince inplace of rice or lentils
