This time, I think I cracked the code. This recipe, while still a bit of a work in progress, has given spaghetti squash a whole new life in our kitchen. It uses a healthy dose of southwestern spices and beans with a touch of smoked cheese. It’s hearty, smoky and spicy.
- 4 1/2 pounds spaghetti squash
- 2 1/2 cups cooked kidney beans
- 1/4 onion, diced
- 2 garlic cloves, minced
- 2 eggs
- 3 Tablespoons olive oil
- 1/2 Tablespoon chili powder
- 1/2 teaspoon ancho chili powder
- 1/2 cup shredded smoked gouda
- Salt and black pepper, to taste
- Preheat oven to 400 degrees Fahrenheit.
- Cut off the stem and blossom end of the squash, then carefully cut in half lengthwise. Scrape out seeds and the slimy material that surrounds them and discard.
- Season with a pinch of salt and black pepper. Drizzle on a tablespoon of olive oil.
- Place the seasoned spaghetti squash cut side down on a lined baking sheet and roast in the oven for 40 minutes.
- When the squash flesh easily separates into strands when pulled with a fork, remove from oven and let cool.
- Shred the flesh with a fork into spaghetti-like strands into a large mixing bowl and set aside. Discard the skins.
- Keep the oven on, but reduce heat to 350 degrees Fahrenheit.
- In a medium saute pan heat a tablespoon of olive oil. Toss in the diced onion and garlic. Saute until the onion is translucent.
- Add to the sauteed onion and garlic to the spaghetti squash in the mixing bowl. Stir in the cooked beans.
- In a small bowl whisk the eggs, then pour onto the squash mixture.
- Season with the chili powder and ancho chili powder along with a pinch more salt and black pepper. Stir to thoroughly combine.
- Grease a 9 x 13 baking dish with the remaining tablespoon of olive oil. Add in the squash mixture. Sprinkle the shredded cheese on top. Bake in a 350 degree Fahrenheit oven for 30 minutes until bubbly and the cheese is slightly golden.
- Let the casserole cool for 5-10 minutes (to let it set) before serving.