Spaghetti squash Mexicana with tropical avocado salsa

Here is yet another AMAZING vegan recipe. It's fun to eat something that's part cold and part hot! I also made up 3 cups of rice to mix in with it just because I felt like rice belonged in the meal but it's fine without!

Spaghetti Squash Mexicana with Tropical Avocado Salsa Fresca

• 1 spaghetti squash (about 3 pounds)

First, bake the squash. Preheat the oven to 375 degrees. Cut the squash in half lengthwise and scoop out the seeds. Fill a baking dish with about an inch of water and place the squash cut side down in the dish. Bake for about 45 minutes, or until the skin is easily pierced with a fork. Remove from oven and let cool for about 10 minutes until you can handle the squash. Shred and scoop out the flesh with a fork or spoon into a bowl. While the squash is baking, assemble the salsa and bean mixture.

Tropical Salsa Fresca

• 1 cup chopped tomato
• 1 cup chopped pineapple, mango or papaya
• 1 avocado, peeled, pitted and chopped
• ¼ cup lightly-packed fresh chopped cilantro
• Juice of 1 lime

For the salsa, in a small bowl, toss all of the ingredients together. Cover and refrigerate until ready to use.

Bean and Corn mixture

• 1 tablespoon vegetable oil
• 1 medium-size yellow onion, diced
• 2 jalapeno peppers, seeded and diced small
• 3 cloves garlic, minced
• 1 teaspoon ground coriander
• 1 ½ teaspoons chili powder
• ½ teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• ¼ teaspoon salt
• 1/2 cup red cooking wine (I just used Sangria and it was delish)
  
• 1 cup fresh or frozen corn (thawed if frozen)
• 1 15-ounce can black beans, drained and rinsed
• 1 teaspoon hot sauce (such as Sriracha)

Prepare the bean mixture. In a large skillet, sauté the onions and jalapeno in the oil for about 5 minutes. Add the garlic, all the spices, salt and the wine. Raise the heat and boil for about 2 minutes, stirring often. Lower the heat and add the black beans, corn and hot sauce. Cook for 5 more minutes until heated through. Add the squash to the bean mixture and toss to mix.
Divide among individual plates and top with salsa.