Terra Cotta Spaghetti Squash

The first recipe I'll make when/if my spaghetti squash survive!
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Terra Cotta Spaghetti Squash (Main Dish)
Dairy-Free, Gluten-Free, Vegan. Serves 4, or 2 if you're hungry!

1 medium spaghetti squash
For the filling:
2 tsp olive or corn oil
1/2 cup red onion, chopped
1 jalapeño chili, seeded, minced
1/2 cup red bell pepper, chopped
1 cup black beans, rinsed and drained well
1/2 cup sweet corn, frozen or fresh
1 tsp chili powder
All of the reserved cooked squash, about 4 cups
1/3 cup cilantro, minced
1 Tbs lime juice
1 tsp sea salt

1. Roast squash in a 375° oven for 50 minutes until tender or cut squash in half and place in a microwave dish with 1/2 inch of water, lightly covered with plastic wrap for 20 minutes on high until tender. cool. When cool, scoop flesh from squash halves leaving the shell intact for stuffing.

2. For the filling: heat oil in a large pan and sauté first three ingredients for 2 minutes. Add the beans, corn and chili powder; sauté 1 minute longer. Add the cooked squash and all remaining ingredients, cook 1 minute until heated through.

3. Fill squash halves with filling, mounding mixture in the center. Serve immediately, or this mixture may be stuffed into squash the day prior to eating and reheated.

Un-Vegan version: Add some diced, cooked spicy smoked sausage!



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pattipan

Mmm... that looks wonderful! Will definitely try it! Thanks for the recipe.

Oh, my... that looks great! I have a spaghetti squash right now too! But not that I grew Got it from the grocery store. But I love just about any kind of squash and am always looking for good recipes w/out meat!

Thanks!
Jenny

Boy!! Does that look ever so yummy!! This is on my must-try list !

thanks Pattipan! this looks so good and our veggie daughter will love this!
Jane

good gawd my mouth is watering...

That sounds yummy!