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.