Tex-Mex Spaghetti Squash
1 Spaghetti Squash (2-3 pounds)
1 T. olive oil
Medium onion, diced
1 ear of bi-color corn kernels (or you can use 1 cup of frozen corn)
2 cups of black beans, drained/rinsed
1 Jalapeno, seeded and chopped (if you like it hot, use 2!)
3 cloves garlic, minced
2 T. cilantro, chopped
2 tsp. chili powder
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
1/4 tsp. cinnamon
1/4 cup of fresh orange juice
1/2 cup of red wine (you can substitute red grape juice or water if you prefer)
Cut the squash in half, remove seeds, then quarter and place cut side down in a baking dish with about 1 inch of water. Pierce the squash with a fork or knife several times. Bake for 30-45 minutes in a 375 oven until soft and let cool.
Heat the olive oil in a heavy (cast iron is ideal) skillet over medium heat and add garlic, onions and jalapeno and saute about 5 minutes. Add the mustard and cumin seeds and cook for another 2 minutes. Add remaining spices and liquids and simmer for 2 minutes. Add the corn, beans and cilantro and heat through about 5 minutes. Keep warm.
Scoop out the flesh of the cooled squash and with a fork, mix into the bean/corn mixture separating the strings. Serve warm with a mango, pineapple or peach salsa on top.
1 T. olive oil
Medium onion, diced
1 ear of bi-color corn kernels (or you can use 1 cup of frozen corn)
2 cups of black beans, drained/rinsed
1 Jalapeno, seeded and chopped (if you like it hot, use 2!)
3 cloves garlic, minced
2 T. cilantro, chopped
2 tsp. chili powder
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
1/4 tsp. cinnamon
1/4 cup of fresh orange juice
1/2 cup of red wine (you can substitute red grape juice or water if you prefer)
Cut the squash in half, remove seeds, then quarter and place cut side down in a baking dish with about 1 inch of water. Pierce the squash with a fork or knife several times. Bake for 30-45 minutes in a 375 oven until soft and let cool.
Heat the olive oil in a heavy (cast iron is ideal) skillet over medium heat and add garlic, onions and jalapeno and saute about 5 minutes. Add the mustard and cumin seeds and cook for another 2 minutes. Add remaining spices and liquids and simmer for 2 minutes. Add the corn, beans and cilantro and heat through about 5 minutes. Keep warm.
Scoop out the flesh of the cooled squash and with a fork, mix into the bean/corn mixture separating the strings. Serve warm with a mango, pineapple or peach salsa on top.
Posted by CSACulinaryFairy at 10-01-2010 
Categories: Vegetarian, Main Dish Recipes, Side Dish Recipes
Tags: Corn Spaghetti Squash Squash Jalapeno
Categories: Vegetarian, Main Dish Recipes, Side Dish Recipes
Tags: Corn Spaghetti Squash Squash Jalapeno
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