Although our toddler hasn't quite made up her mind about this winter squash it definitely deserves a chance in your shopping cart. It can be used in so many different ways, but a few of my favorites include a simple saute (after being roasted) with olive oil, cracked pepper and fresh herbs; using as a substitute for spaghetti with an easy homemade red sauce; and of course, the recipe below. The chili powder in this recipe along with the jalapeno give it just the right amount of kick.
Spicy Spaghetti Squash With Black Beans
Serves 4 (or 2 very hungry)
1 medium spaghetti squash
1/2 cup red onion, chopped
1/2 cup red bell pepper, chopped
1 jalapeno, seeded and minced
1 cup cooked black beans, rinsed and drained
1/2 cup sweet corn (fresh or frozen)
1/3 cup cilantro, minced
1 tsp olive oil
1 Tbs lime juice
1 tsp chili powder
1 tsp sea salt (optional)
Roast squash in 375 degree oven for 50 minutes until skin is easily pierced with fork OR place squash on microwave safe plate and microwave until skin can be pierced with fork (I prefer to avoid the microwave when possible and usually roast in the oven). When cool, scoop seeds and discard then use fork to scrape spaghetti strands from shells.
Heat oil in large pan and saute red onion, jalapeno, and red bell pepper for 3-5 minutes or until onion starts to turn translucent. Add beans, corn and chili powder and saute 1 minute longer. Add cooked squash, cilantro, lime juice and salt and cook until heated through and well incorporated.
Spoon onto plates and enjoy!
What is your favorite way to use spaghetti squash? What other types of winter squash do you enjoy eating?