Southwestern Stuffed Squash

Today we're sharing what seems to be only our third experiment with spaghetti squash. Patrick would probably avoid this squash like the plague but, unfortunately for him, I submit our CSA order each week and like to get one once a year. We've tried spaghetti squash with maple and shallots and spaghetti squash with a spicy meat sauce. With this Southwestern stuffed squash recipe I've finally hit a winner! It caught my eye on some form of social media and I thought it seemed worthy of our meal plan. After asking if he approved of this dish, he said "well, yeah, but anything's good if you put cheese and sour cream on it."

So disguise the healthy and call it a win! I particularly enjoyed assembling everything because it came together quickly. While the squash roasts you can prepare the filling so as soon as the squash is out of the oven and the "spaghetti" has been shredded you can combine everything back together and put it under the broiler. Then while the cheese is melting you can wash your saute pan and prep a side salad.

Southwestern Stuffed Squash inspiration from Whole Foods
1 medium spaghetti squash, halved lengthwise and seeded
2 tsp extra-virgin olive oil
1/2 C chopped red onion
1 jalapeño pepper, seeded and minced
1/2 C red bell pepper, chopped
1 C cooked black beans
1 tsp Mexican blend spice mix
1 tbsp lime juice
salt and pepper to taste
1/2 C cheddar cheese, shredded

   Preheat the oven to 375°F. Arrange squash cut side down in a large baking dish and pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes. Rake with a fork to remove flesh in strands, leaving the shell intact for stuffing.
   While the squash is roasting prepare the filling. Heat oil in a large skillet over medium heat. Add onion, jalapeño and bell pepper and cook for 2 minutes or until soft. Add beans and spices; cook, stirring frequently, 1 minute longer. Add cooked squash, lime juice and salt, cook 1 minute until heated through.
   Fill squash halves with filling, mounding mixture in the center. Top with shredded cheese and place under the broiler until cheese has melted.
   Serve with avocado and sour cream. For an extra kick add pickled jalapenos (Patrick's preference).

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