I'm buying up spaghetti squash like there is no tomorrow. I've found the best ones are always the really big ones. Total coincidence, I swear. Once roasted, and removed from the skin with a fork (see how in this post), I'm left with an enormous bowl of spaghetti like strings of squash. So I keep coming up with different ways to eat it.
This recipe is my new favourite. It's quick to throw together, and it's two main ingredients are squash and beans so I feel great about eating it. It has a strong mexican flavour to it, and although it may not look super appetizing, it is actually really really good. I couldn't stop eating it. I was trying to photograph it, and I would pick up a stew laden chip to move it over to another spot, only to find that it had landed in my mouth and I was chewing and swallowing. Seriously. That has to be good right?
I do love mexican food. It always has so much flavour and punch, and makes you feel like you are getting the best meal of your life. Mexican cuisine is great at using fresh ingredients like ripe red tomatoes and serving it up in a way that is anything but boring. I love the use of herbs and chili's in mexi dishes, it's nice to have flavour and heat without needing to dunk your whole head in a bucket of water. Besides, it's often naturally gluten free, since traditional mexican cooking relies on more corn than it does wheat.
Despite my passion for mexican, I found that I don't really incorporate it much into my home cooked meals. Now this is something that needs to be remedied. Hence, this mexican inspired squash dish. I wanted the squash to act as the "pasta" if you will, and the beans to become the main protein. The enchilada sauce, cilantro, and jalapeno give it that mexican flair, and the grated cheese brings it all together in the oven. While it's cooking, this dish really comes together. The beans become so soft and tender, that when you take a bite you get that baked or refried bean flavour which mixes perfectly with the green enchilada sauce which is made of chilies, tomatoes, peppers and spices.
I served this up with a plate of organic corn chips, which was a really good idea if I do say so myself. The chips are a great carrier, and give a bit of crunch to each bite. However, you can totally just eat this by itself too. It's pretty delicious either way.
Baked Mexican Squash Stew (Family Size)
6 cups roasted and shredded spaghetti squash
2 19oz cans of mixed beans, drained and rinsed
1 1/2 cups grated cheddar cheese, plus extra to top
1 cup enchilada sauce
1/2 cup chopped fresh cilantro
1 fresh jalapeno pepper, seeded and finely diced
Combine all ingredients in a large bowl, then pour into a casserole dish. Top with extra grated cheese, and cover with aluminum foil. Bake at 400 degrees for about one hour. Remove the foil and broil for 10 minutes to brown the top. Serve with tortilla chips or crusty bread.
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