Southwestern Spaghetti Squash Bake

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20141117_185023

I tried this recipe, which came from annies-eats.com, and I liked it. It isn’t “super awesome take to the neighbor for dinner” type of good, but if I had a spaghetti squash, I would totally make this again.The picture looks suspicious because the black beans weren’t cooked in time so we had to add them in afterwards instead of in the recipe itself, which caused it to look gross-ish. However,  I think it gets about a 7.8. I have indicated my changes below in bold.

Southwestern Spaghetti Squash Bake

Yield: about 4-6 servings

Ingredients
  • 2 poblano peppers
  • 1 spaghetti squash, halved and seeded
  • Olive oil, for drizzling
  • Salt and pepper, to taste
  • 2 tbsp. butter, softened I used about 1/2 of a Tbs.
  • ½ tsp. cumin
  • ¼ tsp. ground chipotle
  • ¼ tsp. dried oregano
  • 1 cup cooked black beans I used way more than this
  • ½ cup greek yogurt I used sour cream instead
  • 1-2 oz. shredded medium sharp cheddar cheese, divided I used less than this
  • 1-2 oz. shredded monterey jack cheese, divided I used less than t his
  • Chopped fresh cilantro, for garnish
  • Sliced avocado, for serving I also added olives, a must in my opinion. Tomatoes and taco fixings in general would have improved this as well.
Directions

  • To roast the peppers, preheat the oven to 475˚ F.  Place the peppers in a medium baking dish.  Bake, turning every 6-8 minutes or so, until the skin is blistered over most of the surface about 20-25 minutes total.  Transfer to a medium bowl, cover with a plate and let sit 15 minutes.  When cool enough to handle, peel away the skin and discard.  Remove the stem, seeds and ribs.  Coarsely chop the peppers and set aside.

  • Lower the oven temperature to 400˚ F. Place the spaghetti squash halves on a rimmed baking sheet, drizzle lightly with olive oil and season with salt and pepper. Roast the squash for about 40 minutes or until it shreds easily with a fork. Remove from the oven, let cool briefly, then shred the squash out of the peel. Spread on a plate or baking sheet lined with paper towels (or a clean kitchen towel) and let drain about 10 minutes. Maintain the oven temperature.

  • Meanwhile, in a small bowl, combine the butter, cumin, chipotle, and oregano. In a large mixing bowl, combine the chopped poblanos, shredded squash, black beans, compound butter, greek yogurt and half of each of the cheeses. Season to taste with salt and pepper. Fold together until all ingredients are evenly combined.

  • Transfer the mixture to a baking dish and spread in an even layer. Top with the remaining cheese. Bake about 15-20 minutes or until the cheese is melted and bubbling. Sprinkle with cilantro and serve warm topped with sliced avocado.

http://www.annies-eats.com/2014/11/03/southwestern-spaghetti-squash-bake/

recipe retrieved 11-18-14 from http://www.annies-eats.com/2014/11/03/southwestern-spaghetti-squash-bake/

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