Mexican Spaghetti Squash Boats

For Spaghetti Squash

1 spaghetti squash, halved, seeds removed

Olive oil

½ tsp ground cumin

½ tsp chili powder (optional)

For the filling

Olive oil

½ brown onion, diced

2 gloves garlic, crushed

400g tin black beans

½ cup cherry tomatoes, halved

½ cup corn, canned & drained, or frozen

1 cup your choice of cooked rice / lentils*

½ cup cheddar cheese, grated

1 tsp ground cumin

½ tsp ground coriander

½ tsp ground paprika

1 tbsp fresh coriander, chopped

Squeezed lime juice

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.