Mexican Spaghetti Squash Casserole
Were you one of the lucky kids who grew up eating spaghetti squash? Unfortunately I led a squash deprived childhood and only discovered the "miracle" of spaghetti squash a few years ago. Now, it's one of my favs as well as other members of my crew and since I know how good it is for all of us as well, I've been a little obsessed with finding new ways to serve it up. This easy to prepare Mexican style casserole definitely takes spaghetti squash to new heights and will have you rethinking everything you ever thought about this "pasta like" member of the squash family!
Funnily enough, the one way I don't really love spaghetti squash is when it's subbed in for pasta. No matter what, I feel like I'm trying to pull the wool over my eyes and the experience is less than satisfying. Here though, the tender roasted strands get mixed up with beans, corn, tomatoes, jalapeños, scallions and cheese to create a nacho like dish that will be "unguiltily" gobbled up! Which in my house means you can have a bite or two of dessert!!
I served this as a side dish with ordinary grilled chicken but with the beans and cheese rounding things out, this would also make an ideal vegetarian entree.
How do you like to eat your spaghetti squash?
Mexican Spaghetti Squash Casserole
Makes 6-8 servings as a side dish
Prep Time: About 1 hour to roast the squash and another half hour to bake the casserole
Ingredients
- 1 large spaghetti squash, halved the long way and seeded
- 3 tablespoons extra-virgin olive oil. divided
- Salt and pepper to taste
- 2 garlic cloves, minced
- 1-2 shakes paprika
- One 15-ounce can black beans, rinsed and drained
- 1 cup frozen corn
- 6 ounces cherry or grape tomatoes, halved
- 6 scallions, thinly sliced, divided
- 1 jalapeño pepper, seeded and minced
- 2 ounces queso fresco, crumbled (or any kind of cheese you prefer)
The Recipe
1. Make sure rack is centered in the oven and preheat to 375ºF. Spray a rimmed baking sheet with nonstick vegetable spray. Brush the cut sides of the squash with 1 tablespoon oil and season with salt and pepper. Place the squash, cut side down, on the sheet and roast for about 50 minutes, until fork tender. Remove from oven and let sit until cool enough to handle.
2. Meanwhile, in a large microwaveable bowl, combine the remaining 2 tablespoons oil, garlic, paprika and a pinch or two of salt. Stir together and place in the microwave for about 30 seconds, until fragrant (you could alternatively, heat the oil in a skillet and sauté the garlic and spices for a few minutes and then transfer to a large bowl.) Add the beans, corn, tomatoes, half the scallions and the minced jalapeño and mix well.
3. When the squash is cool enough, use a fork to scrape the strands into the bowl with the bean mixture. Stir well and then transfer the mixture to a baking dish, spreading it out evenly. Cover the dish tightly with aluminum foil and bake for about 30 minutes. Remove the pan and the foil and sprinkle with the cheese and remaining scallions and serve.
Enjoy!
Note: Recipe adapted from One-Pan Wonders by Cook's Country. I tinkered with the spices and proportions, baking times and left out the chopped avocado at the end.
