Adapted from http://blog.fatfreevegan.com
1 cooked medium spaghetti squash (about 2 pounds)
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 (or fresh!)
2/3 cup fresh or frozen corn
1 packed cup chopped fresh (or frozen) 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)
Preheat the oven to 350º F. Spray a large skillet with olive oil spray, and sauté onion, garlic, and bell pepper until tender. Add black beans, chilies, corn, spinach, and chili powder, stir, and allow to heat through. Remove from heat and add the cooked 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 for about 25 minutes, until crust is firm and beginning to brown around the edges. Serves 4.