Tuesday, April 27, 2010

Spaghetti Squash yumminess!

1 Spaghetti Squash
1 can black beans, drained and rinsed
1 can fired roasted diced tomatoes, don’t drain
½ red onion, diced
1 red pepper (or whatever you prefer), diced
2 cloves, or so, of chopped garlic
Sea salt
Fresh, cracked black pepper

OK… turn the oven on to 350 and let it get warm and toasty. Slice your squash in half, from root to tip, and place it cut side down on a baking sheet and cook it for about an hour (could be a little shorter if it’s a smaller squash). About 20 minutes before the squash is ready, drizzle a teenie, tiny, wee bit of EVOO in a skillet and let it get all warm and sizzly, add the diced onions and peppers. Cook them for about 10 min. until they look all wonderful and scrumptious, and then add in the garlic. Whew!

Toss in some seasoning now; above I listed the ones I used, but you can use whatever your heart desires. Stir it in with the veggies. Now you can add the beans and tomatoes and mix them up all good like. And now comes the fun part…

Your squash should be tender and if you poke it with a fork, the flesh should pull away from the rind. So now you get to “deflesh” (I just made that word up!) the squash and get all the stringy, squashy, spaghetti like stuff worked out and toss it into the pan with the other veggies. Do this to both halves of the squash and in the end you will have a dish that is just yummilicisiousness!

This would be really good with cornbread!

Note: You can also add ground beef to this recipe. When I originally posted it, I was following a vegan diet, so I left the beef out. =]