Prep notes: Ask your produce man to cut the squash in half for you!
Cooking time: 25 minutes
Yields: 2 people
Ingredients:
- 1 medium spaghetti quash, cut in half
Filling
- 2 tsp. olive oil
- 1/2 cup red onion, chopped
- 1 jalapeño chili, seeded and minced
- 1 small red bell pepper, chopped
- 1 cup black beans, rinsed and drained
- 1 cup sweet corn, frozen or fresh
- 1/2 tsp. chili powder
- All of the reserved cooked squash, about 4 cups
- 1/3 cup cilantro, chopped
- 1 Tbsp. lime juice
- 1 tsp. sea salt, optional
Directions:
To prepare sqaush – roast in a 375 degree oven for 50 minutes, until tender, or place cut squash in a microwavable dish with 1/2″ water, covered with paper towel for 20 minutes on high, until tender. Cool until you can easily handle it. Scoop flesh from squash halves but leave shells intact for stuffing.
For the filling – heat oil in a large pan and saute red onion, jalopeno and red pepper for 2 minutes. Add beans, corn and chili powder; saute 1 minute longer. Add cooked squash, cilantro, lime juice and salt, if using. Cook a few minutes more, until heated through.
Fill squash halves with filling, mounding mixture in the center.
Notes: This recipe is for 2 main dish servings. If you are serving more than 2 people as a side dish, don’t use shells, mound squash on a platter and pour bean mixture in the center. This can serve 4-6 as a side dish.
Credit: Adapted from Whole Foods Market
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