Spaghetti Squash Casserole à la Mexican

Spaghetti squash is also called "noodle squash or vegetable spaghetti". It originated in the countryside of northern Manchuria, China and introduced into Japan in 1920s. 

Now, add some black beans and corn, queso fresco...= a Mexican dish

 

Cazuela De Calabaza Espagueti

a la Mexicana (Spanish)

Serves 4

Preheat the oven to 375F (190C)

1 organic spaghetti squash, cut in half lengthwise and remove the seeds

3 Tbs. (45 ml) olive oil

3 minced organic garlic cloves

1 tsp. (2 g) each: cumin and paprika

rinsed organic black beans

frozen organic corn

organic cherry tomatoes cut in half

minced organic scallions

1 jalapeño chile, stemmed, seeded, and minced or cayenne pepper

1 organic avocado, cut into bite size pieces

queso fresco or other type of (dairy-free) cheese

organic lime wedges

uno 1. Place the oven rack in the middle.

dos 2. Spray the baking sheet with an oil spray.

tres 3. Brush cut sides of the squash and place them side down on the baking sheet.

cuatro 4. Bake from 40 to 45 minutes.

cinco 5. Remove, flip over and let them cool for about 20 minutes.

seis 6. In a microwave bowl, combine the garlic, paprika, cumin, and 2 Tbs. (30 ml) oil.

siete 7. Microwave for 30 seconds.

ocho 8. Stir in the corn, beans, tomatoes, minced scallions, and jalapeños. 

nueve 9. Use a folk to scrape the squash into strands over a bowl with the corn mixture.

diez 10. Stir and then spread the mixture into a baking dish. Cover with foil and bake 20-25 minutes.

once 11. Remove and sprinkle with avocado, cheese, and sliced scallions.

doce 12. Serve with lime wedges.