I got this recipe from the Whole Foods website and iPhone app. I made several modifications to suit Kara and I. This is a dish we both very much enjoy.
- 1 medium spaghetti squash
- 1 cup of brown rice
- 2 teaspoons olive or corn oil
- 1 tablespoon minced onion
- 1/2 cup chopped red and/or green pepper
- 1 cup black beans, rinsed and drained
- 1 teaspoon chili powder
- 1/3 cup of chopped cilantro
- 1 tablespoon lime juice
- 1 teaspoon sea salt
- Garnish with diced tomatoes or favorite salsa
Prepare brown rice according to directions (usually takes about 40-50 minutes depending on what kind you buy, plan for that extra time)
Preheat oven to 375°F and halve squash lengthwise. Use a spoon to scoop out and discard seeds from the middle of each half. Arrange squash in a 9 x 13 inch casserole dish. Pour ½ cup water into the dish and bake, cut side down, until tender, 30 to 35 minutes. Rake a fork back and forth across the squash to remove its flesh in strand, similar to spaghetti.
Heat oil in a large pan and sauté peppers for 2 minutes. Add black beans, rice and chili powder; sauté 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.
From here, I take the filling, put it back in the squash halves, top with Daiya cheese and bake again, about 5-10mins, until cheese is melted. At that point, its ready to serve.
Obviously, there’s no need to put the filling back in the squash, it just makes a neat little serving dish. You can put the spaghetti squash and all the fillings in a casserole dish, top with cheese, and bake the same way.