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Spaghetti Squash New Mexican with Black Beans + Lime

Roasting the spaghetti squash first

Easy simplicity.

Cumin and chili roasted spaghetti squash ready for black beans and lime.

This is not your typical spaghetti squash recipe. Rather than using the squash as a mere substitute for pasta with red sauce, this recipe combines strands of spaghetti squash with Southwestern-inspired ingredients such as black beans, lime juice, tomatoes and roasted corn.


New Mexican Spaghetti Squash Recipe

This naturally gluten-free vegan recipe makes a tasty light meal for a weeknight supper. It also works as a flavorful side dish. Even those who don't ordinarily care for spaghetti squash (certain male individuals here at Casita Allrich) admit, This is actually very good!  Well, yeah. Told ya.

Ingredients:

1 medium spaghetti squash
Sea salt and ground pepper
A drizzle of fruity extra virgin olive oil, as needed
A sprinkle of cumin and good chili powder, to taste (I added a sprinkle of minced garlic, as well)
A splash of water, as needed

Instructions:

First, Babycakes, you gotta roast the squash.

Preheat the oven to 400ºF.

Halve the squash lengthwise and place cut side up in a roasting pan. Season with sea salt and pepper, a drizzle of good olive oil, some cumin, chili powder (and garlic, if adding). Add two inches of water to the pan to help keep the squash from sticking to the bottom of the pan. Roast in a hot oven for about an hour, until the squash is fork-tender. Half way through roasting I poured a little bit of spring water on each squash to keep it moist.

When the squash is done, remove it and let it cool.

Ingredients:

Extra virgin olive oil
1 medium sweet or red onion, diced
4 cloves garlic, chopped
2 ears of fresh corn, kernels cut off [or try a red bell pepper, diced]
Cumin and chili powder, to taste
1 cup ripe and juicy grape or cherry tomatoes, halved
1 14-oz. can black beans, rinsed, drained well
Two whole roasted green chiles, mild or spicy, seeded, chopped
1 lime - for zest, and juice

For garnish:

Toasted pine nuts or pumpkin seeds
Fresh chopped cilantro
Lime wedges

Option:

Cubes of goat cheese or feta (leave out for vegan)


Instructions:

Heat a splash of olive oil in a large skillet [I like to use an iron skillet for - you guessed it - the iron it adds to food]. Add the onion, garlic, corn kernels and spices; stir for five minutes until the onion has softened.

Meanwhile, when the squash is cool enough to handle: take a fork and scrape the squash, making spaghetti-like strands.

Now, Dear Reader, you have choice. You can assemble the ingredients in a casserole-style baking dish and bake it - or you can do it all on the stove-top in the large skillet.

If you're going to bake it - toss the squash strands into a large mixing bowl. Add a little of your best olive oil to moisten. Season with more sea salt and pepper. Sprinkle in some added cumin or chili powder, if you like, to taste. Toss well. Add the skillet mixture, tomatoes, black beans, green chiles. Combine. Grate a lime and add the zest. Cut and squeeze the lime juice all over the mixture and toss lightly.

Pour the mixture into a casserole style baking dish. Cover and bake in a 350 degree oven until heated through - about 20 to 25 minutes.

If you'd rather do it up in a skillet, add the squash to the skillet mixture, and stir in the remaining ingredients, as above. Cover and gently heat through over medium heat - roughly five to ten minutes.

Serve with a sprinkle of fresh chopped cilantro and some lime wedges.

Serves four.

Recipe Source: glutenfreegoddess.blogspot.com

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Karina's Notes:


Add a topping of toasted gluten-free breadcrumbs. Or top with a layer of fresh cooked polenta, like a pie.

And be sure to check out Susan's fat-free version of this recipe at FatFree Vegan Kitchen.

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