I baked mine intending to make the Southwestern recipe that night. I got caught up with other things like hot cross buns, bathing Sylvia and watching Willy Wonka and the Chocolate Factory. A quick curry sufficed. I forgot about the spaghetti squash in the oven. Oops!
Delicieux for the Four Seasons Food April Challenge (an event she runs with Louisa of Eat Your Veg). The theme is Celebrate Vegetables. Anneli was inspired by Spring in the Northern Hemisphere. However there are lots of lovely vegies to be had here now that Autumn is upon us Down Under.
Previously on Green Gourmet Giraffe:
One year ago: MLLA Lentil and cauliflower taco filling
Two years ago: Preston farmers market
Three years ago: Chow Mein - revisited on ANZAC Day
Four years ago: Fruits of Autumn: figs, rhubarb and walnuts
Five years ago: WTSIM ... Retro Parkin
Six years ago: Toothpicks, Tacos, and Oaxaca
Southwestern stuffed spaghetti squash
Adapted from the Comfort of Cooking
1 medium spaghetti squash
1 tbsp olive oil
1/2 onion, chopped
2 garlic cloves, finely chopped
1 green chilli pepper, finely chopped (leave seeds in for more heat)
1 red capsicum, chopped
1 and 1/2 tsp ground cumin
1 tsp oregano
1/2 tsp smoked paprika
Sea salt and freshly cracked black pepper
400g tin of black beans, drained and rinsed
1 cup canned corn, drained
1 tbsp tofu bacon marinade (or 1 tsp liquid smoke)
Juice of 1 lime
2 handfuls of grated mozzarella cheese
Cook spaghetti squash until soft. I cooked mine for over an hour because I forgot about it (recipe says 50 minutes at 190 C). Then I turned of the oven and left it in there. My shell was quite crisp. Cool so it is ok to handle (at least 30 minutes but overnight is fine). Spoon out and discard the seeds.
Heat olive oil over medium high heat. Fry onion, garlic, chilli and capsicum until onion is soft. Add cumin, oregano, smoked paprika and seasoning. Stir for 1 minute. Stir in black beans, corn, tofu bacon marinade and lime juice. Scrape the spaghetti squash flesh into the pan with a fork. (Don't throw out the shell.) Mix filling mixture with one handful of mozzarella and the spaghetti squash flesh until everything is well combined.
Spoon mixture into spaghetti squash shells, pressing down with the back of a spoon. Sprinkle with a handful of mozzarella cheese. Heat under the grill (5 to 15 minutes) until cheese is melted and golden brown in spots. Eat hot.
On the stereo:
I don't feel at home in this world any more: Various Artists