South of the Border Stuffed Spaghetti Squash

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close up 1 south of the border 1 very close up

South of the Border Stuffed Spaghetti Squash

Here’s another yummy spaghetti squash dish that is easy to make and healthy to eat. It’s a vegetarian dish and I hope that you will like it as much as I have.

Ingredients:

  1. 1 medium spaghetti squash, halved lengthwise and seeded (save those seeds to roast in your oven. So yummy.)
  2. 2 Tsp. olive oil
  3. 1 chopped yellow onion
  4. 1 yellow (red or orange is OK as well) pepper, seeded and chopped
  5. 2 garlic cloves-chopped
  6. One 15-oz. can black beans, rinsed in a colander with water
  7. 1/2 C. corn (I used fresh, but frozen or rinsed canned is OK as well)
  8. 1/3 to 1/2 C. chopped cilantro
  9. 1 Tblsp. lime juice
  10. 6 Tblsp. medium enchilada sauce (or more if you wish—taste it first)
  11. 1/4 to 1/2 C. chunky salsa sauce
  12. 1 tsp. salt
  13. 3/4 to 1 C. of rough shredded 4 blend Mexican cheese (or something similar)
  14. Avocado slices for top garnish (optional)
  15. Sour Cream for top garnish (optional)
  16. Corn Tortilla’s for accompaniment

 

Instructions:

  1. Pre-heat oven to 375. In an oven proof dish, pour 1 C. of water in the dish and place your squash halves, flesh side down, in it. Place the dish in your pre-heated oven for about 35 minutes or until a sharp knife can pierce the skin easily. Take out of oven and let the squash cool for a little bit before you rake it with a fork to remove the strands—but careful, leave the shell in tack for the stuffing. Place the squash back in your dish(which now has no water) because you will be placing the stuffing in the squash and back into the oven for a bit. Turn the oven down to 350.
  2. I used my food processor to pulse quickly into chopped pieces the items listed in #3 through #5.
  3. In a large pot, over medium heat, place the olive oil and when heated, stir in the items #3 through #5 till softened and glistening (about 5 minutes). Then add the ingredients #6 through #12 and cook till well melded for about 2 minutes more.
  4. Place the stuffing you have just created in your shells and sprinkle each with the cheese.
  5. Place your dish back in the 350F oven for about 20 minutes.
  6. Voila—delicious. If you wish to garnish with the avocado slices and sour cream go ahead and do this now. And of course, some nice warm corn tortillas make for a wonderful accompaniment. As well, I’ve noticed that these two spaghetti squash recipes I have made taste even better the next day.
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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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