I for real can't cook a spaghetti squash anymore without remembering this conversation and laughing to myself.
Maybe you had to be there...
This recipe was modified from one I came across from Bev Cooks. I apologize for the picture... I completely forgot to take one before we started to eat. I'll blame it on the twins. I think they gave me too much wine to drink. :)
Southwest Spaghetti SquashIngredients:
1 spaghetti squash
2 Tbs. refined coconut oil
1/2 red onion, chopped
3 garlic cloves, minced
1/2 cup sliced mushrooms
1 jalapeno pepper, minced (leave seeds in for more heat)
1 red bell pepper, chopped
1 Tbs. ground cumin
1 Tbs. oregano
1 Tbs. chili powder
1 can black beans (drained and rinsed)
1 cup frozen corn, thawed
salt and freshly ground pepper to taste
1/2 cup freshly torn cilantro, plus more for garnish
1 tbs lime juice
1 cup vegan cheddar cheese (I used daiya)
- Preheat oven to 400°F. Cut the squash in half lengthwise. Scoop out the seeds (either discard or save to roast later). Roast the halves face-down on a greased baking pan or sheet for 30-40 minutes, until the flesh of the squash is tender and has separated into spaghetti-like strands.
- While the squash is cooking, heat oil in a medium skillet. Add the onion, garlic, mushrooms, jalapeno pepper and red bell pepper. Saute 2 minutes. Add cumin, Mexican oregano, chili powder and a good pinch of salt and pepper. Saute another minute. Add the beans, corn and cilantro. Stir to combine. Squeeze in the lime juice and give one last stir.
- Using a fork, scoop out the spaghetti squash into a larrge baking dish. Add the sauted vegetables and spices to the baking dish and stir.
- Top the mixture with vegan cheese and pop it back in the oven until the cheese has melted.
- Garnish with a bit of cilantro and enjoy.
The twins decided they liked vegan food. Mission accomplished :) Hope you are all having a good week.