Santa Fe Spaghetti Squash Casserole
A colorful vibrant dish with Southwestern flavors, this baked version of spaghetti squash is a light and delicious.
1 medium spaghetti squash
2 tablespoons olive oil
1/2 cup red onion, diced
2 cloves garlic, minced
3/4 cup red bell pepper, chopped
1 (14-oz.) can black beans, rinsed and drained
1 (4-oz.) can green chilies
3/4 cup sweet corn kernals or baby spinach leaves, packed
1 teaspoon chili powder, or curry, to taste
1/4 cup fresh cilantro, minced
2 tablespoons fresh lime juice
1 teaspoon sea salt
4 oz. feta or goat cheese, broken into pieces (or vegan cheese)
1/2 cup Best GF Bread Crumbs tossed with 1 tablespoon olive oil, butter, or melted Smart Balance with Flax Oil
pine nuts or pecans, if desired, for topping
Preheat oven to 375 degrees F.
Halve and roast the squash in a 375 degree oven for 50 minutes until tender. Cool. Scoop out the squash halves with a fork and place the squash in a bowl.
Preheat the oven to 350 degrees F.
Heat 2 tablespoons of olive oil in a large skillet and sauté the onion, chili and red pepper for 5 minutes. Add the drained beans, green chilies, corn, and chili powder; sauté 1 minute longer. Remove from heat and add the cooked squash, cilantro, lime juice, and salt. Spoon the squash mixture into an oiled casserole or baking dish. Lightly stir in the feta cheese.
Top with buttered GF crumbs and pine nuts.
Bake at 350 degrees for twenty to thirty minutes - until the casserole is heated through and bubbling around the edges. Serve with warm GF corn muffins, or Parmesan biscuits, or a side of Spanish Rice.