i was going to write a funny post about how last week i stuffed spaghetti squash into jumbo pasta shells, and this week i’m stuffing beans, corn, and peppers into spaghetti squash.
but every time that i sat down to write this post over the weekend, i didn’t feel very funny. instead, i found myself reading article after article about the connecticut shooting. i also read a lot of moving blog posts about the tragedy. since i don’t have anything especially poignant to say, i’m just going to leave you with this hearty recipe, and hope that over the holidays you get to spend lots of time with your loved ones. i’ll be back next week with another delicious recipe for you!
one year ago: pecan pie
two years ago: persimmon pancakes
three years ago: sugar cookies
four years ago: butternut squash lasagna
spaghetti squash stuffed with beans, corn, and peppers
yields 4 servings
borrowed from edible perspective
- 2 spaghetti squashes
- 2t olive oil
- salt and pepper
- 1T olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4t salt
- 1½t cumin
- 1½t chili powder
- 1/4t cayenne
- 1/2t coriander
- 1/4t oregano
- 1c fresh or frozen corn
- 2 red bell peppers, diced
- 1½c black beans, either canned or cooked
- cheese, grated
- tortilla chips, optional
- salsa, optional
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- preheat oven to 400º
- slice the spaghetti squash in half and scoop out the seeds
- brush olive oil on the inside, sprinkle with salt and pepper, and place upside down in a baking dish or cookie sheet with rims
- allow the squash to roast for 45-55 minutes, or until its tender
- turn the oven down to 350º
- put the olive oil into a large saute pan and turn on the heat to medium
- once the pan is hot, add the onion, garlic, salt, cumin, chili powder, cayenne, coriander, and oregano and sauté for 5minutes
- add the corn and peppers, cooking for another 3 minutes
- then, add the beans and continue cooking until they’re hot
- fill each squash with the sauté, place back into the baking dishes, and bake for 10-15minutes
- then, remove the squash, top with grated cheese and chips, and broil for 2 minutes — be careful to watch it closely so that it doesn’t burn
- top with salsa and enjoy!