Southwestern Spaghetti Squash

INGREDIENTS:

1 medium spaghetti squash

1 Tablespoon olive oil

1/2 red onion, chopped

2 garlic cloves, minced

1 jalapeno pepper, minced (leave seeds in for more heat)

1 red bell pepper, chopped

1/2 Tablespoon ground cumin

1/2 Tablespoon oregano

1/2 Tablespoon chili powder

Kosher salt and freshly cracked black pepper

1 (15 oz.) can black beans, drained and rinsed

2 cups frozen corn, thawed

1/2 cup freshly torn cilantro, plus more for garnish

Juice of 1 lime

1 cup grated cheddar cheese

DIRECTIONS:

Preheat oven to 375 degrees F.

Place whole squash on a baking sheet and roast for 50 minutes. Let cool another 30 minutes, then cut in half (a serrated knife is best for this). Spoon out the seeds and discard, then scrape up the spaghetti squash flesh with a fork, creating the “spaghetti.”

In a large skillet, heat oil over medium-high. Add onion, garlic, jalapeno and red bell pepper. Sauté 2 minutes. Stir in cumin, oregano, chili powder, and a good pinch of salt and pepper. Sauté 1 more minute. Stir in beans, corn, half of cilantro and lime juice until well combined. Add the “spaghetti” from each squash to the vegetable mixture and stir to combine. Taste and season as desired.

Sprinkle with remaining cilantro and serve warm.

Enjoy!

Green Enchiladas

Green EnchiladasServes 6

1 tablespoon extra-virgin olive oil
10 ounces fresh baby spinach
2 (15-ounce) can black beans, rinsed and drained
1 cup cooked brown rice
2 cup sliced cremini mushrooms
1/2 cup chopped fresh cilantro
4 ounces goat cheese, crumbled
4 cups mild tomatillo green salsa, fresh or jarred
12 (9-inch) flour or brown-rice tortillas
2 cups shredded Mexican cheese, Monterey Jack, cheddar, Colby, or a blend
2 avocado, chopped, for garnish
1/2 cup fresh cilantro leaves
1 lime, cut into wedges

1. Preheat the oven to 375˚F. 

2. Heat the oil in a large skillet over medium heat. 

3. Add the spinach and toss until just wilted. 

4. Remove from the heat and transfer the spinach to a medium bowl. 

5. To the spinach add the beans, rice, mushrooms, cilantro, and goat cheese. 

6. Gently toss to combine.

7. Pour half of the salsa into an 11 × 7-inch baking dish. Fill the tortillas with 1 cup of filling each and roll up. 

8. Place the filled tortillas seam side down in the baking dish.

9. Pour the remaining half of the salsa over the enchiladas. Sprinkle with cheese. Bake uncovered for 25 to 30 minutes.

Cool slightly. Garnish with avocado, cilantro, and lime.

Indian Summer Stew: Butternut Squash and Lentils

Ingredients
1 large onion, diced
1 bag lentils
1 large butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)
1 can diced tomatoes
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
12 cups vegetable stock or water, or enough to cover


Tempering:
2 tablespoons canola oil
1 teaspoon brown or black mustard seeds
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
1 1/2 teaspoons kosher salt
1 tablespoon honey
1 lime, juiced
1/2 cup minced fresh cilantro leaves


Directions
1. Saute Onion in large soup pot.
2. Combine the squash, rinsed lentils, diced tomato, tumeric, cumin and stock.
3. Bring to a boil, and then simmer, covered, 20 minutes.  
4. Remove the cover and simmer another 10 minutes.
5. Temper: 

: In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish with the honey, lime juice, and cilantro

Per Serving Calories: 173; Total Fat: 6 grams; Saturated Fat: 2 grams; Protein: 6 grams; Total carbohydrates: 25 grams; Sugar: 5 grams Fiber: 9 grams; Cholesterol: 0 milligrams; Sodium: 435 milligrams


From http://www.foodnetwork.com/recipes/aarti-sequeira/indian-summer-stew-butternut-squash-coconut-and-lentil-stew-recipe/index.html