Calabasita-style spaghetti squash for a south-of-the-border entree on Meatless Monday

​​​​No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.

Spaghetti squash is fun to prepare and tastes delicious. This Cal-Mex-style dish utilizes mango, avocado, black beans and corn to create a hearty and flavorful entree that's still low in calories but high in nutrients.

You will need:

3 small/medium-sized spaghetti squash (about 5-6 pounds total)
1 pint grape tomatoes
1 pint chopped mango
1 ripe avocado
1/4 cup chopped cilantro (lightly packed)
2 limes
2 tablespoons coconut oil
1 onion
2 jalapenos
3 cloves garlic
2 teaspoons coriander seeds
3 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup red wine
1 cup frozen corn
1 15-ounce can black beans, drained and rinsed
Tabasco or other hot sauce to taste

Preheat your oven to 375 degrees F.

1. Fill a large baking dish with about an inch of water.

Cut the spaghetti squash in half.

Use a metal spoon to scoop the seeds out of each squash half.