The recipe we used is a spin off of the one featured on Cucinetta, which is a spin off of the one on Smitten Kitchen's cookbook. Lesson learned here - spagetti squash is awesome in mexican dishes, and you will likely love it with your favorite taco or burrito toppings.
Here's how b-hubs did it. Have your own version? Tell us about it in the comments below!
- 1 1/2 pounds spaghetti squash
- 1 tablespoons freshly squeezed lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoons ground cumin
- 1/4 teaspoons salt
- 4 8' Joseph's Flax, Oat Bran & Whole Wheat Flour Tortillas
- 1 15-ounce can black beans, rinsed and drained
- 1/2 cup frozen mixed bell peppers
- 2 tablespoons feta
- 2 tablespoons chopped green onions
- 2 tablespoons chopped fresh cilantro leaves
- 1 whole avocado, chopped
- Preheat over to 350°F.
- Cut the squash in half, scrape out the seeds, and bake both halves for about 40 minutes on a baking sheet covered in tin foil. We usually place the squash so that the 'open' part is down on the cookie sheet, thinking that the heat will get trapped in there and cook it better. You'll know the squash is just about ready when you can easily poke a fork or knife through the skin.
- Now, carefully scrape the spagetti squash into a bowl. It's best to use a fork to do this to get the 'spagetti' aspect of the squash. You can throw the shells away.
- Now put your frozen peppers on the cookie sheet and bake for about 10 minutes until they are cooked, put to the side.
- In a small dish, mix up the lime juice, chili powder, cumin, and salt, then stir into the squash.
- Make sure your black beans are well rinsed and drained, then heat them in a skillet with a little spray of cooking oil.
- Place tortillas on a plate and cover with a paper towel, then microwave for 20-30 seconds to heat them.
- Now, build your burrito! We did squash, beans, peppers, green onions, cilantro, feta and avocado, wrapped them up and enjoyed. They were juicy and a little messy but so, so good!!