Vegan MOFO, Take 11
After I named this post, I asked Dave what he would call this dish. His response, “smorgasbord.” I think we are on the same page then – Spaghetti Squash Mexican Mash Up it is. Dave gave that a thumbs up.
This was the first time I have ever cooked or eaten spaghetti squash. Dave gave this dish an 8.5, saying I sneaked in a little too much cayenne. He said he would have given it a 10 if it wasn’t so spicy. Meanwhile I added about 2 t. more of cayenne to my serving. I love spicy food!
I started things out by halving the squash, removing the seeds, and drizzling olive oil on each half. I then sprinkled the squash with chili powder and cumin (another spice I slid past Dave).
After placing the squash in a baking dish with an inch of water, I roasted it for 55 minutes at 400 degrees.
When we returned from walking Lucky, the squash was ready to come out of the oven.
Next, to prepare the stuffing, I sautéed a half red onion in olive oil until soft then added a diced orange bell pepper, 1 cup frozen corn, 1 cup frozen spinach, 1/2 cup halved cherry tomatoes, and 1 can of black beans to the skillet. I seasoned it with salt & pepper, chili powder, and cayenne and cooked this for 10-12 minutes until heated thoroughly.
I then scraped out the inside of the spaghetti squash. This was so much fun! It just peels away into strands that resemble spaghetti.
I added the squash and a half lemon juiced to the skillet and cooked it for 3-5 minutes more.
PS – I’m broken. After a leg workout yesterday (damn you personal trainer, you are almost fired) and 5 miles this morning, I feel like an old lady. Dave had to rush to CVS to buy me some ibuprofen (no, we don’t have any in the house). What I really need is a muscle relaxer and a stiff drink. There is some interesting things happening (aka pain) in my lower back, left butt muscle and left groin area.
Maybe I just need a good stretch session? I don’t do enough of that!
1 week till my half. This must go away.