I love cooking with spaghetti squash. It is so easy and fun! It’s a great alternative to pasta and can be used in a variety of ways. I’ve always eaten like spaghetti, adding sauce and meatballs or chicken. However, I came across a casserole recipe and thought I would give it a try!
For the casserole
- 1 spaghetti squash
- Cooking spray
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can black beans, rinsed and drained
- 1 can chopped green chiles, 4 oz.
- 3/4 cup fresh or frozen corn (I used frozen)
- 1 packed cup chopped fresh spinach
- 1 Tbsp. chili powder
- 1/4 cup cilantro
- 2 Tbsp. lime juice
- 1 tsp. salt
For the crust
- 1/2 cup corn meal
- 1/2 cup + 1 Tbsp. hot water
- 1/2 tsp. salt
- 1 tsp. honey
Preheat oven to 350 degrees and cut squash in half lengthwise. Use a spoon to scoop out and discard the seeds from the middle of each half. Place squash in 9″ x 13″ casserole dish, place cut sides down. Pour 1/2 cup water into the dish and bake until tender, about 35 min. Let cool and turn off oven. Once it’s cool enough to handle, rake a fork back and forth to remove the “spaghetti.” Place into a bowl for later use.
Preheat oven to 350. Spray a large skillet with cooking spray and saute the onion, garlic and red bell pepper until tender. Add the black beans, corn, green chiles, spinach, cilantro and chili powder. Stir until heated through. Remove from heat and stir in the spaghetti squash (as much as you want; I didn’t use all of it), lime juice and salt until combined. Spray an 6×10 or 8×8 casserole dish with cooking spray. Pour in mixture.
Now we’ll make the crust. In a small bowl, mix together the corn meal, hot water, salt and honey. Spread the mixture smoothly over the casserole mixture. Bake for 30 minutes or until the crust is firm and beginning to brown around the edges.