Oh, the pressure for the FIRST new meal of the year. I sent Will two options both involving Spaghetti Squash - the winner was: Spicy Spaghetti Squash with Black Beans.
I have linked to a Whole Foods recipe - I never follow any recipe step by step so I'll also tell you how I did it.
Ingredients:
Extra Virgin Olive Oil (called EVOO from now on)
1 Jalapeno Pepper (seeded and diced)
1 Red Pepper (seeded and diced)
1 can of Black Beans (drained)
1 bag of Frozen Roasted Sweet Corn
1 can of Green chilis
Sriracha Sauce (to taste)
Sea Salt & Cracked Pepper (S&P)
Mexican Chili Powder (to taste)
Juice from 1/2 one lime
The How To:
Preheat oven to 405.
Cut the big hunk of squash in half (this is not as easy as it sounds - don't cut yourself)
Scoop out the seeds
Line a baking sheet with aluminum foil (or don't - this is for easy clean up)
Spray a little EVOO on the foil/sheet, and then put your squash empty seed side up
Sprinkle a little S&P on top
Pop that squash in the oven for about 45 min.
When there the Squash has about 10 minutes left, it is time to start the filling:
Put some EVOO in a large pan, then put in the Jalapeno and Red Pepper until they look a little roasted
Then add the beans, corn, green chilis, lime juice, and a little more S&P to the mix.
Add as much Sriracha as you think you can handle and a few dashes of Chili Powder.
For extra kick add in some Cayenne Pepper
Mix it all up and let it sit there until it is good and warmed up or the squash is done
Once your Squash has finished cooking - it's time to scrape the insides into a huge bowl
Remember to keep your squash to use it as a "bowl"
Add your filling to the squash scrapings and mix it up
Put the mixture into your squash "bowl" and enjoy!
This is one spicy dish. But, Will gave it a thumbs up!
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