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    Hi! My name is Leah and I like food! Welcome to my blog about mostly healthy eats! If you have any questions, please feel free to email me at leftoversforlunchATgmailDOTcom.

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Southwest Spaghetti Squash

Snow Day 104

Ok, so I don’t know what I’m doing wrong but the last couple of spaghetti squashes I’ve had haven’t come out very stringy and spaghetti like. It’s more like mush, like you would expect from a regular baked squash. What am I doing wrong, folks? Overcooking or something?

So besides this looking like a gross pile of mush, it actually tasted really damn good and Huz said it was his favorite spaghetti squash recipe to date, so I had to share. The basis for the recipe is here. It’s pretty basic so I dolled it up quite a bit.

Snow Day 087

Southwest Spaghetti Squash

1 spaghetti squash, halved and seeded
1 tablespoon olive oil
1 (15 ounce) can black beans, rinsed and drained
1 can diced tomatoes, drained
1 bell pepper, chopped
2 tsp minced garlic
1 tsp cumin
2 chipotle peppers, minced
1 tsp adobo sauce
1 tablespoon olive oil
1 tablespoon lime juice
1/2 cup chopped fresh cilantro
salt and pepper to taste
1 green onion, sliced for garnish

1. Preheat an oven to 425 degrees F (220 degrees C).

2. Place squash halves in a shallow baking pan with about 1 inch of water.

3. Bake squash in the preheated oven until soft, about 1 hour.

4. Scrape flesh of squash from the rind using a fork and place in a large serving bowl.

5. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir the black beans, tomatoes, bell pepper, cumin and garlic in the hot oil until the vegetables are soft and the liquid has reduced, about 10 minutes; pour into the bowl with the squash; toss to combine. Add 1 tablespoon olive oil, chipotles and adobo, lime juice, and cilantro and toss again. Season with salt and pepper to serve. Garnish with green onion slices.

3 Responses

  1. Looks life a fantastic save to me! YUMMY! Love the chipotle and cilantro!

  2. I love spaghetti squash but have never thought about making it southwest style….how fun! I’ll be trying this soon!

  3. I’m a huge fan of spaghetti squash and this looks great. If ur having mush problems just make sure the strands of spaghetti squash are really well separated before you cook them.

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