BAKED MEXICAN SQUASH STEW. AN UNEXPECTED FIESTA.

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.

SPAGHETTI SQUASH. NATURE'S WAY OF SAYING "I LOVE YOU".

I am obsessed, obsessed I tell you, with spaghetti squash.  It is literally quite an amazing piece of produce.  The things it can do!  Amazing things.  I know, I know you're thinking to yourself, it's just a squash.  But it's a squash that has the ability to transform itself into noodles.  Hot noodles, cold noodles, delightful, delightful noodles.  It's so easy to do.  Just a little roast in the oven, and a plain ol' fork will turn this squash in crisp strings of veggie goodness.  Then it's up to you.

Top with a fresh spaghetti sauce, or toss with some pesto.  Treat it however you treat your favorite pasta, and you'll be in for a treat.  I know, it's not pasta.  But it is a great change to your regular dishes as it has a great texture and flavor of it's own. Besides, it's an amazing way to get your veggies in without going down the boring old side salad route.

Or, you can make this squash the star of the show, and really kick it up a notch.  This dish looks a lot like a salad, but it's really nothing like your typical greens and dressing mixture.  The unique ingredient combinations, combined with the layered serving style make this more of what I'm calling a squash and greens dish.  Yes, that's how creative my dish naming skills are.

I think I need to work on the styling of this dish.  It looks a bit like a large veggie taco.  But, who doesn't love tacos?  So maybe I was just channeling the taco deliciousness into the squash deliciousness.  However, I did not want to wait to get this posted. It's just so freaking good.

It's fresh and flavourful, such a great dinner that you can just throw together and still feel as though you've had a pretty awesome gourmet meal.  Every bite is a little bit different, with the creaminess of the avocado, the sharpness of the sun dried tomato vinaigrette, the peppery arugula, the smooth and mild ricotta, and the crunch of the walnuts, all working together perfectly.  I've eaten this for four days in a row.  Seriously, it's that good.

Spaghetti Squash & Greens & Ricotta
*I didn't measure anything for this recipe (except the dressing).  I chose a serving plate that would be big enough to feed two people and then just loaded on the amounts that felt right.  So follow your instincts!

Spaghetti squash
Ricotta
Walnuts
Avocado
Arugula
Salt & Pepper

Sundried Tomato Vinaigrette
1/4 cup sun dried tomatoes
8 tablespoons olive oil
3 tablespoons vinegar
2 tablespoons water
Pinch of sea salt
Pinch of pepper
Juice from half a lime

First, start on the magical transformation of turning the squash in spaghetti.  Cut the squash into half lengthwise, and scoop out all the inside bits and seeds.  Season with salt and pepper, and place face down on a baking sheet.  Bake at 350 degrees for about 50 minutes or until flesh is tender.  Let cool for about 10 minutes until easy to handle, then use a fork to scrape the flesh out.  It will come out in long thin pieces that look just like spaghetti.  Set aside in a bowl to cool.  I found this dish is best when the squash is room temperature or just a little bit warm.

Start on the dressing.  Blend the sun dried tomatoes, lime and vinegar in a food processor, smoothie maker, hand blender, or whatever floats your boat in your kitchen.  Drizzle in the oil and water, and continue to blend.  Add the salt and pepper to taste.

Decide if you will be serving this on individual plates or one large serving dish, and begin laying out the ingredients.  Start with the arugula and make a solid thick base for the dish with the greens.  Next, put on a very decent helping of the squash.  Don't be shy with these noodles!  Place slices of avocado in the centre and then a few healthy dollops of ricotta.  Top with walnut pieces, and drizzle the dressing all over the dish.  The dressing is quite thick and won't go everywhere, which helps to make every bite have a unique flavor.

Enjoy, and tell nature that you love it too.