Mexican Spaghetti Squash

My husband grew up in a small town in Idaho. Home style cooking at his house included, you guessed it, potatoes. His family purchased cases from the local packing company where his mother was working for several years. It also included a lot of Mexican food. His family ate fried tacos every week and enjoyed other Mexican dishes like tamales and enchiladas. As we have blended our menu with dishes we grew up eating and a lot of new varieties of food we still try to include Mexican inspired dishes nearly every week. I love to prepare foods that are built around great in season produce like the recipe below made with Spaghetti Squash.

Notes: I don’t microwave squash normally, but I know people who do and it sure would shorten the cooking time on this recipe. A large squash halved takes about ten minutes in the microwave on high compared with 40-60 minutes in the oven. I also love to serve this with the recipe from a long time customer called Texas Rice. I mix in black beans to make it rice and beans. I have seen similar recipes call for corn, but I haven’t tried it. 🙂

mexican-spaghetti-squash-casseroleMexican Spaghetti Squash

Ingredients

·         One 3 pound spaghetti squash, sliced in half lengthwise, seeds scraped with a spoon

·         1 packet taco seasoning (or home made equivalent)

·         One 14.5 oz can fire roasted tomato, drained

·         ⅔ cup canned black beans, rinsed and drained

·         1 cup shredded Mexican blend cheese)

·         A few fresh jalapeño slices (optional)

·         ¼ cup fresh cilantro leaves, chopped (optional)

·         Salt and pepper to taste

·         For the simple avocado dip:

·         1 garlic clove, peeled and chopped

·         1 large avocado, peeled, pitted and chopped

·         2 tablespoons fresh lime juice

Instructions

1.     Preheat oven to 375ºF.

2.     Place the cut side down (skin facing up) in a baking dish. Bake for about 40 minutes until you can shred with a fork.

3.     Shred with a fork and place in a large bowl.

4.     Add taco seasoning and gently toss.

5.     Add fire roasted tomatoes and black beans and gently toss.

6.     Brush a 1.5 quart casserole dish with a little olive oil (you can also use cooking spray).

7.     Pour the spaghetti squash mixture into the casserole dish and spread evenly.

8.     Sprinkle cheese and add a few slices of fresh jalapeño on top and bake for 20-25 minutes, or until cheese has melted.

9.     Meanwhile, make the simple avocado dip by mashing the ingredients together with a fork until mostly smooth.

10.  Take spaghetti squash casserole out of the oven and top with avocado dip and cilantro. Serve immediately.

Advertisements

About Rachel

Owner @ Brown Box Organics.
This entry was posted in Avocado, Beans, Garlic, Herb, Winter Squash and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s