Santa fe Spaghetti Squash Casserole
Recipe by: Karina Allrich
- 1 medium spaghetti squash
- olive oil spray
- 1/2 cup red onion, diced
- 1-2 cloves garlic, minced
- 1/2 cup red or green bell pepper, chopped
- 1 (14-oz.) can black beans, rinsed and drained
- 1 (4 oz.) can chopped green chilies
- 2/3 cup sweet corn
- 2/3 cup thawed chopped spinach
- 1 tsp chili powder, or curry, to taste
- 1/4 cup fresh cilantro, minced
- 2 Tbs fresh lime juice
- 1 tsp sea salt
- 1/2 cup bread crumbs (or tortilla chip crumbs)
- 1/2 cup pine nuts or pecans, if desired
1. Preheat oven to 375 degrees F.
2. Halve and roast the squash in a 375 degree oven for 50 minutes until fork
tender. Cool. Scrape out the squash halves with a fork (in strands) and place
the squash in a bowl.
3. Preheat the oven to 350 degrees F.
4. Spray a large skillet with the olive oil spray and sauté the onion, chili
and red pepper over medium heat for 5 minutes. Add the drained beans, green
chilies, corn, chopped spinach, and chili powder; heat through 1 minute. Remove
from heat and add the cooked squash, cilantro, lime juice, and sea salt. Spoon
the squash mixture into a casserole or baking dish sprayed with olive oil
cooking spray.
5. Top with bread crumbs and pine nuts.
6. Bake at 350 degrees for twenty to thirty minutes - until the casserole is
heated through and bubbling around the edges.
7. Serve with Spanish rice.
Note:: This dish is easily converted to gluten-free: substitute the bread
crumbs with gluten-free bread crumbs or corn tortilla chip crumbs.
Servings: 4
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