Southwestern stuffed spaghetti squash

Spaghetti squash is one of those odd vegetables that appear on blogs often but not in the places I usually shop.  However I have some vague memories of eating it as a child and not being particularly fond of it.  So when I encountered spaghetti squash at a farmers market recently I searched for a recipe that would really make me love it.  This Southwestern stuffed spaghetti squash recipe hit the spot!

Spaghetti squash is fascinating because it looks a little like spaghetti when cooked.  As you can see in the above photo, it does not look at all like spaghetti when uncooked. 

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!

The next night I had a well baked spaghetti squash and good intentions to try harder!  I then made mistake after mistake.  I misread the spices.  It seemed lacking in flavour.  Once I upped the seasoning, it was fine.  (The below version of the recipe has the spices at what I think is a reasonable level for me.)  I neglected to read I should discard the seeds and had to fish them out of the frypan when they looked wrong.  I used a non-identified citrus fruit out of the fruit bowl that I hoped was a lime.  I think it was.

Despite all my failings, the filling tasted great.  The spaghetti squash flesh had the stringy look that gives it the name.  The shell was rather crisp and unlike in the photos of the original recipe but I never intended to eat it.  Black beans, corn and cheese make it quite substantial.  I worried it might be a bit light on without grains or other carbs.  Yet it was incredibly tasty and satisfying. 

This was the perfect meal to make on Good Friday in the midst of a flurry of hot cross buns.  I had had my fill of carbs and just needed some good hearty vegies.  I am happy to say that I will gladly pick up spaghetti squash next time I see one.  It was no hardship at all to eat half a medium squash.

I am sending this stuffed squash to Anneli at 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
Serves 2

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