Spaghetti Squash Goes to Mexico

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Last year I tried spaghetti squash for the first time. You can read all about my culinary adventure here. I have lost how track of how many times I have purchased spaghetti squash since then. Today as I was putting one in my cart, a lady asked me what do , you do with that.  I told her about my blog and how I come across a list of amazing squash recipes. I decided to take my own advice and finally went back to make number two. This recipe is simple and delicious. I made some minor tweaks because that’s real life and it was beyond delicious. It was so good that my spouse asked me if I plan to make all the recipes and blog about them. I laughed and told him that was a totally different blog entirely, but I would get around to number three eventually. Bon Appetit!

  • 1 spaghetti squash (you can do two squashes; you will have enough stuffing for it or you can make yummy leftovers)
  • 3 scallions
  • 1-2 tsp. olive oil
  • 3 cloves garlic- chopped
  • 1 bag of corn (of course go fresh if you have it in season)
  • 1 red bell pepper- diced
  • 1 can of seasoned black beans
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. coriander
  • ½ poblano pepper
  • 8 oz. can tomato sauce
  • ¼ C chopped cilantro, plus more for garnish
  • ¼ C shredded cheddar
  • Lime (this was the biggest game changer for me in this recipe)

Instructions Pre-heat oven to 425 F. Cut spaghetti squash in half and scrape out seeds. If cutting in half horizontally, create a stable base by slicing off a little of the ends, so they stand upright, creating a bowl. Place on a parchment lined or greased baking sheet, cut side faced down, and place in the hot oven for 40 minutes. While they are roasting, make the filling. Sauté onion in a skillet with olive oil, on medium high heat, stirring, for two minutes. Chop garlic, poblano pepper, scallions, and red pepper in food processor. Add to onions, turn heat to medium, and sauté for three to four minutes until garlic becomes fragrant and golden. Turn heat to medium and add corn, beans, spices, salt, and tomato sauce and bring to a simmer. Turn heat off and stir in cilantro, sprinkle in lime. When spaghetti squash is done, carefully fluff using a fork, and stir the inside  (not too much, this is great to do while you’re eating your squash. Think of it as your fork mixing the flavors with each bite, and a great way play with your food). Add a handful of cheese. Incorporate a garnish with cilantro and tomatoes.

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This stuffing can make four “enchilada’s” or you can have left overs. I did just add shrimp

Processed with MOLDIV

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4 Responses to Spaghetti Squash Goes to Mexico

  1. I’ve never tried spaghetti squash. Thanks for sharing this recipe! 🙂

    Liked by 1 person

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