Happy…middle of September? How the heck did THAT happen??
Before we know it, Autumn will be upon us. In fact, it’s coming early from what I can see – we already have trees turning on our street (much to Darling Daughter’s dismay).
While I do NOT look forward to winter, I generally enjoy fall. It’s a gorgeous season up here in northeast Ohio and the crisp temperatures are an invigorating excuse to wear my didn’t-exist-until-I-moved-North cool weather wardrobe.
Because, let’s face it, it’s cold for all of about 3 days in the middle of February down in Texas.
It’s also an opportunity to start tuning up for cold-weather cooking, which is (according to at least one of my readers) my forte. I won’t deny it; I love casseroles and stews and braises and other hearty, stick-to-your-ribs fare.
This particular recipe is a new favorite. Ooooohhh, myyyyyyyy.
While the butternut squash Beloved planted earlier in the season didn’t take at all (this is not true of the one that has sprung up spontaneously in another garden – I guess the compost didn’t get hot enough again this year), the spaghetti squash is doing just fine. We’ve already picked a couple, and I made this with the very first one Beloved harvested.
Fortunately, the harvest of this squash coincided with the last of the summer sweet corn we picked up at the farmer’s market. When I finally decided what I was going to do with this particular one – I didn’t want it to involve a pasta sauce – I soaked and cooked some black beans, as well as a pound of Meat for Tacos. After that I made a fresh salsa with some red onion, a hillbilly tomato and a jalapeno, all from our garden, along with some cilantro from the CSA. Once I’d roasted the squash, all that was left was to shred some cheese and assemble the whole thing and bake it in the oven.
It. Was. AMAZING. This is comfort food, folks – delicious, satisfying and quite healthful comfort food. The servings are also quite generous, and the leftovers keep well in the refrigerator, if they’re well-covered. It really reheats beautifully – Beloved and I shared one stuffed squash half the night I made it, and finished off the other half for lunch the next day. It was every bit as good (if not a little bit better, as dishes like this tend to be).
This would also be awesome topped with a good, homemade guacamole.
Click the image to enlarge
- 1 large spaghetti squash
- 1 tablespoon olive oil
- 1 cup black beans, drained and rinsed
- 1 cup fresh or frozen corn kernels
- 1 pound Meat for Tacos
- 1/2 medium red onion, diced
- 2 ounces cheddar cheese, grated
- 1 cup fresh tomato salsa
- Preheat oven to 375 F.
- Halve the spaghetti squash and scrape out the seeds from the center. Rub both halves with olive oil and place them, cut side down, on a foil-lined baking sheet. Roast for 40 minutes, or until easily pierced with a fork; remove from the oven and allow to cool.
- While the squash is roasting, prepare the Meat for Tacos.
- Once cooled enough to handle, shred the meat of the squash into a large mixing bowl with a fork, leaving the shells intact. Season lightly with salt and pepper; stir in the beans, corn, taco meat, red onion and half the cheese until thoroughly combined. Spoon the mixture back into the squash shells and top with the remaining cheese. Return to the foil-lined baking sheet.
- Reduce the heat to 350 F and return the stuffed squash halves to the oven. Bake for 30 minutes.
- Allow the stuffed squash to rest for 5 or so minutes before cutting each half in two. Top with the salsa and serve.
- Nutrition (per serving): 584 calories, 36.4g total fat, 95.4mg cholesterol, 1076.6mg sodium, 1024.3mg potassium, 37.1g carbohydrates, 6.9g fiber, 4.9g sugar, 30.9g protein