Autumn season always brings forth a slew of squashes and pumpkins on display in the grocery isles. Acorn, Autumn, Butternut, Gold nugget, Buttercup, Carnival, Kabocha, Spaghetti, Turban. So many varieties. Bright orange, yellow, green, amber, gold or white. Vibrant colors that beckon you to pick them up.
I discovered spaghetti squash a year or two ago and have enjoyed trying out new ways to cook with it. It’s been a while since I cooked it so I grabbed some this week at the grocery. My best experiment with it so far has been spicy spaghetti squash with black beans.
Seeing scooped out spaghetti squash always reminds me of a bird’s nest. So I decided to try this one. I made this up as I went and it turned out spicy and delicious. Adjust spices per personal preference. Here’s what I used.
1/2 zucchini chopped
1 cup tri-color bell peppers chopped
1 scallion or 1/2 red onion sliced
8-10 cherry tomatoes sliced
1 jalapeno chopped
2-3 garlic cloves chopped fine
1-2 tbsp capers
1 tbsp olive oil
salt and cayenne pepper to taste
dash of lemon juice
crushed red pepper
1 small spaghetti squash
Preheat oven to 375 degrees. Cut the spaghetti squash in half and bake for 45-50 minutes.
Meanwhile heat the oil in a pan. Add chopped onion and garlic and fry till lightly brown. Add rest of vegetables, salt and peppers and continue frying until cooked. Add dash of lemon juice and capers and continue frying for another 5 minutes.
Using a fork scoop out the spaghetti squash and arrange on a plate like a birds nest with a hollow in the center. Add the sauteed vegetables and enjoy with a roll of bread. Makes 2 servings. Yummy!