Remember when I brought you Mushroom Alfredo Spaghetti Squash the other week and told you that I’d been given two spaghetti squash? You guys didn’t think I’d let my second spaghetti squash go to waste without sharing another recipe with you, did you? I put my second and last spaghetti squash to good use, of course!
Today I bring you Southwestern Vegetable-Stuffed Spaghetti Squash. Sorry for the ridiculously long title. I find that recipes that have long, descriptive titles mean you have to read it 12 times before fully grasping what the dish is, so I hate them, but I couldn’t think of a shorter one that explained what you were getting today.
I wanted to use Mexican, but I know that this isn’t a true Mexican dish, and then I wanted to use Tex-Mex, but that’s not super common, so then I stumbled upon this whole Southwestern thing and decided it was the best fit. Now, not being from the Southwestern part of America, or any part of America for that matter, I can’t say that this is a true Southwestern dish either, but from my extensive research (ahem, Wikipedia), I think it’s quite a flexible term, so it’ll do.
It’s got corn, it’s got beans, it’s got tomatoes and chilli and cumin and cheese. It’s also got a few added extras in the form of my favourite vegetables: red capsicum (bell peppers) and mushrooms. Feel free to mix it up with other vegetables of your choice or chuck in some jalapeños for an added kick. It’s pretty easy to adapt as needed, so go crazy and enjoy it!
Southwestern Vegetable-Stuffed Spaghettti Squash
Prep Time: 15 minutes
Cooking Time: 1 hour 5 minutes
1 (1kg) spaghetti squash
1 tbsp olive oil
4 cloves garlic, minced
340g can corn kernels
1 medium red capsicum (bell pepper), diced
150g mushrooms, sliced
400g can kidney beans (or black beans)
400g can chopped tomatoes
2 tsp chilli powder
2 tsp cumin
1 tsp paprika
½ tsp cayenne pepper
½ tsp ground coriander
Salt and pepper, to taste
Juice of half a lime
1 cup grated cheddar cheese, divided
- Preheat oven to 200°C/400°F/Gas Mark 6. Line a baking tray with aluminium foil and spray with cooking spray.
- Cut spaghetti squash in half lengthways and scrape out seeds with a spoon. Set spaghetti squash flesh side up on the baking tray and spray with cooking spray, then season with salt and pepper. Turn squash over, so the flesh side is facing the baking tray and bake for 1 hour, until flesh is softened. Remove from oven and set aside to cool.
- When squash is halfway through cooking, make Southwestern vegetable mixture: In a large frying pan, heat olive oil over medium-high heat. Add garlic, and cook, stirring, for 1 minute, or until fragrant. Add corn kernels, diced capsicum and sliced mushrooms and cook, stirring, until vegetables have softened, about 3-4 minutes. Add kidney beans, chopped tomatoes, chilli powder, cumin, paprika, cayenne pepper, ground coriander and salt and pepper and stir to combine. Reduce heat to low and simmer, stirring occasionally, for 15-20 minutes, until mixture has thickened. Stir in lime juice and remove from heat.
- Preheat the griller (broiler). When squash are cool enough to handle, use a fork to scrape the flesh into a large bowl, reserving the skins to use as bowls. Add approx. 2 cups of Southwestern vegetable mixture and ¾ cups grated cheddar cheese to the bowl and stir to combine. Divide mixture equally between each spaghetti squash bowl and sprinkle with remaining grated cheddar cheese. Grill (broil) for 3-5 minutes until cheese has melted and browned slightly. Serve immediately.
- Store remaining Southwestern vegetable mixture in an airtight container in the fridge for up to 4 days and use to make vegetarian quesadillas, burritos or tacos, stir into cooked pasta for an easy dinner or make another batch of stuffed spaghetti squash!