I had never cooked with spaghetti squash. I've seen a ton of awesome recipes for it which inspired me to buy one.
It sat on my counter for a week. I still wasn't sure what I wanted to do with it. It was huge, I knew it would serve for 2 meals.
Then I found this tasty little vegetarian dish that seemed right up my alley. Black beans? Green chiles? Corn? How many things have I made with these ingredients!
Well, never before with squash!! I totally wondered what the consistency would be like.
I LOVED scraping out of the shell when it was cooked! It was so cute! It DID look like spaghetti!
But how would it taste?
It no longer resembled spaghetti once it was in the casserole. But it did taste delicious. It was moist and it held everything else together nicely.
The only thing I would possibly do different would be to spice it up a bit more. It was very good but I thought it could use a pinch of cayenne or some red pepper flakes or something.
I ended up using the leftovers for Spaghetti Squash Mac and Cheese which was wonderful!! Yes, I know I posted that weeks ago but this recipe just got pushed back time and time again. Sorry, it happens!
This is linked up with:
Real Food Wednesdays from Kelly the Kitchen Kop.
What's On Your Plate? from Good Cheap Eats.
What's for Dinner? from Hon, What's For Dinner?
No Whine Wednesday from Food on the Table.
Vegetarian Foodie Fridays at Breastfeeding Mom's Unite!
Dinner at Christina's Friday Firsts.
Meatless Measls at Hon, What's for Dinner?
Santa Fe Spaghetti Squash Casserole
Adapted from Vegan Kitchen
1 spaghetti squash, about 2 lbs.
1 cup onion, diced
3 cloves garlic, minced
1 red bell pepper, chopped
1 can black beans, rinsed and drained
1 can chopped green chiles, 4 oz.
3/4 cup fresh or frozen corn
1 packed cup chopped fresh spinach
1 tbsp. chili powder
1/4 cup cilantro
2 tbsp. lime juice
1 tsp. salt
1/2 cup corn meal (I used about 2 tbsp. more than this as it was the end of the container)
1/2 cup + 1 tbsp. hot water
1/2 tsp. salt
1 tsp. honey
Cut the spaghetti squash in half and place it in a microwave safe casserole dish, cut sides up. Add a splash of water and cover. Microwave until the squash is tender, 10 - 12 minutes. Let the squash cool a bit, then scrape the squash into a bowl.
Spray a large skillet with cooking spray and saute the onion, garlic and pepper until tender. Add the black beans, chilies, corn, spinach and chili powder, stir and allow to heat through. Remove from heat and add the squash, lime juice and salt. Stir to combine. Pour the mixture into an 8 x 8 casserole dish sprayed with cooking spray.
In a small bowl, mix together the crust ingredients. Spread batter smoothly over the top of the mixture and sprinkle with a bit of chili powder if you want. Bake at 350 for about 30 minutes, until the crust is firm and beginning to brown around the edges. My topping was a bit wet so it took awhile to get it done and the moisture from the mixture kept it moist too but it turned out fine.
Total calories = 1131 calories
4 servings = 283 calories per serving
More recipes you might enjoy!
Italian Stuffed Zucchini Boats
Pineapple Black Bean Enchiladas
Calories calculated from calorieking.com. Some numbers are approximate and rounded.