I know people rave about spaghetti squash. To be honest of all the winter squashes, it's one of my least favorite.
I keep trying it in various recipes. After all, it's good for you, stores well and is perfect for winter meals. It doesn't taste bad by any means, but it just never seems to really hook me. However, after listening to a piece on NPR about casseroles I had an "ah-ha" moment. I suddenly knew the spaghetti squash that had been sitting on my counter would be perfect baked in a casserole.
Now I actually look forward to a meal where spaghetti squash is the star ingredient.
Southwest Spaghetti Squash Casserole
- 4 1/2 pounds spaghetti squash
- 2 1/2 cups cooked kidney beans
- 1/4 onion, diced
- 2 garlic cloves, minced
- 2 eggs
- 3 Tablespoons olive oil
- 1/2 Tablespoon chili powder
- 1/2 teaspoon ancho chili powder
- 1/2 cup shredded smoked gouda
- Salt and black pepper, to taste
- Preheat oven to 400 degrees Fahrenheit.
- Cut off the stem and blossom end of the squash, then carefully cut in half lengthwise. Scrape out seeds and the slimy material that surrounds them and discard.
- Season with a pinch of salt and black pepper. Drizzle on a tablespoon of olive oil.
- Place the seasoned spaghetti squash cut side down on a lined baking sheet and roast in the oven for 40 minutes.
- When the squash flesh easily separates into strands when pulled with a fork, remove from oven and let cool.
- Shred the flesh with a fork into spaghetti-like strands into a large mixing bowl and set aside. Discard the skins.
- Keep the oven on, but reduce heat to 350 degrees Fahrenheit.
- In a medium saute pan heat a tablespoon of olive oil. Toss in the diced onion and garlic. Saute until the onion is translucent.
- Add to the sauteed onion and garlic to the spaghetti squash in the mixing bowl. Stir in the cooked beans.
- In a small bowl whisk the eggs, then pour onto the squash mixture.
- Season with the chili powder and ancho chili powder along with a pinch more salt and black pepper. Stir to thoroughly combine.
- Grease a 9 x 13 baking dish with the remaining tablespoon of olive oil. Add in the squash mixture. Sprinkle the shredded cheese on top. Bake in a 350 degree Fahrenheit oven for 30 minutes until bubbly and the cheese is slightly golden.
- Let the casserole cool for 5-10 minutes (to let it set) before serving.
Photo by Renato Ghio