This is an easy recipe that is healthy and tastes great. The recipe calls for beans, and you can use the dried horticultural beans that were in last week’s full share, or any other type of beans. Horticultural beans are beans that are left on the vine to dry, and then are harvested. To use, take them out of the pod. Prepare the beans ahead of time. I soaked them overnight, and cooked them for much of the day in a slow cooker on high.
Stuffed Spaghetti Squash
1 large spaghetti squash
1 onion
1-2 peppers–I used 1 poblano and one jalepeno
1-2 cups of cooked beans
1/2 to 1 cup corn (I used frozen corn from the summer CSA)
cumin, chili powder, salt and pepper to taste
grated cheese
Preheat oven to 375 degrees. To prepare squash, cut in half, clean out seeds, and place cut side down on a lightly-greased baking dish. Bake until squash is soft to the touch, about 20-40 minutes.
Meanwhile, saute onion and peppers for 5 or so minutes over medium high heat in a little olive oil. Add any other vegetables you choose. Add spices and saute for a minute or two more. Add beans and corn, saute for five or so more minutes.
After squash is cooked, use a fork to remove the filling. Combine with the beans, corn, and veggies. Stir together. Turn squash shells right side up on a baking dish, and fill. Cover with grated cheese. Bake at 375 degrees until cheese is melted. Enjoy!
