Santa Fe Spaghetti Squash

Ok, so I can’t take credit for this one, this is entirely my husband’s creativity in making this awesome dish. One day we were at a Farmer’s Market and he saw the squash and wanted to buy it. I looked at it suspiciously and asked him what on earth we would do with it. He said he would figure something out… boy did he.

I can’t get over how tasty this dish is. And I’ve tried making it myself a few times with his step-by-step instructions, and it never tastes as good as his! Funny how that works huh? Well, I can assure you that however you make this, it will end up tasting delicious =)

Santa Fe Spaghetti Squash

1 small spaghetti squash

2 cloves of garlic, minced

1/2 a small onion, diced (I like red, but any kind works)

2 small bell peppers, chopped (different colours are fun)

3/4 cup corn (frozen is ok if you don’t have  fresh)

1 1/2 cups black beans (I used dried & cooked, but canned works well)

1 large (or 2 small) jalapeno, diced (leave a few seeds in if you like heat)

a few handfuls of kale, chopped (he uses spinach, but I tried kale once and loved it)

a sprinkle of cayenne & sea salt & pepper and the juice of a lime

a handful of breadcrumbs (optional)

Make a few holes in the squash with a fork and cook it in the oven for 30-45 minutes at 350. Try not to overcook it (check on it at 30 minutes). Once it has cooled, cut it in half and take a fork and remove all of the spaghetti ribbons. I’m not sure how else to explain it, but it sure is fun to do.

While you are cooking your squash, heat a wok on the stove and sauté your garlic and onion. Add your bell and jalapeno peppers and lightly cook them. Then add your kale, black beans and corn until heated through.

Add your squash to a lasagna pan, add the sautéed veggies on top and then squeeze a lime over top of it and sprinkle it with the cayenne, salt & pepper. I usually leave like this, Terry likes to add gluten-free bread crumbs. It gives it a nice texture, so if you’d like to try that, add the breadcrumbs on top of the veggies, then squeeze the lime over top and add your cayenne, salt & pepper. Put this in the oven for 15-20 minutes at 350. This will feed 4 hungry people.

Olé!

the veggie nook

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17 Responses to “Santa Fe Spaghetti Squash”

  1. Jerilyn says:

    Looks awesome Kimmy!! :) Will definitely have to try this out!

  2. Jess says:

    Wow that looks soooo tasty! I must try this sometime!

  3. This looks like it could even make me like squash! I didn’t know Terry was so craft with recipes!

  4. Natalie says:

    Great recipe! I love using spaghetti squash.

  5. This looks amazing Kimmy! Yet another great idea. Squash is so versatile- I had it on an egg sandwich this morning!

  6. We are SO on the same page! I recently made something super similar! Its SO YUMMY!

  7. NOM!

    I’m featuring this on HVF this week! I just love the mexican twist on one of my favourite squashes! (Yes I have multiple favourite squashes haha)

    Thanks for sharing and hope to see you back again!

  8. [...] Main Event: Santa Fe Spaghetti Squash from Kimmy @ Rock My Vegan [...]

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