Need a new recipe for Meatless Mondays? Or maybe a veggie dish for Foodie Fridays to impress your friends? You’re in luck because I’ve got the perfect dish for you. It’s a stuffed Mexican-style spaghetti squash! Now I know spaghetti and Mexican in the same sentence doesn’t sound very appealing but don’t worry. Spaghetti squash doesn’t taste like spaghetti, it just looks like it after it’s cooked. It really doesn’t taste like much of anything so it’s a super versatile ingredient because you can flavor it to fit a ton of different dishes. Now, I will warn you this is definitely a veggie lover dish so if you’re cooking for someone who’s used to eating more filling meals you could always add some ground beef to the mix. It will definitely work with the Mexican theme!
Here’s what you’ll need
1 spaghetti squash
1 can black beans
1 can corn
1/2 yellow onion
2 cloves garlic
1/2 green pepper
1/4 c salsa
shredded cheddar cheese
1 tbs cumin
1 tbs chili powder
salt and pepper to taste
First, cut the spaghetti squash in half and scrape all the seeds out of the middle. This takes some muscle because the outside of the squash is pretty solid. Be careful and maybe even wear some gloves. Once that’s done, place the squash halves face down in a casserole dish and fill the dish with 1 inch of water. Microwave the squash for 10-12 minutes. You can also roast the squash in the oven at 350 degrees for 45 minutes but I was feeling a little lazy…school started yesterday so who can blame me ? 🙂
While that’s cooking dice up the garlic, onions, and green peppers and sauté them in a pan. Add the spices once the onions start to caramelize. Then add the zucchini and wait until its cooked through. At the last minute add the black beans and corn (both drained and rinsed) and let them heat through.
Once the filling is ready use a fork to scrape the inside of the spaghetti squash. You’ll see that it’ll form little strings and start to look like angel hair pasta. Add all of the squash to the pan and mix it with the other ingredients. Add in the salsa as well.
Then refill the squash halves with the mixture and place them back in the casserole dish. Cover the top with cheddar cheese and melt the cheese in the oven. Once the cheese is melted you’re ready to eat!
I topped mine with a little more salsa and it was delish! You could also spice it up with some sliced avocado and sour cream. Bet you’ve never had Mexican(ish) food this healthy before 😉
Happy cooking everyone!
Remember to follow me on Twitter @Catyscorner! I’m still looking for a good tofu recipe so send some my way!