Minnesota Food Lover

This recipe was in the Minneapolis Star Tribune paper from Robin Asbell.  I choose this recipe because I received a box of Rancho Gordo dried heirloom beans for Christmas this year and wanted to use one of the black beans.  What great beans!  They are so silky in texture, tasty and quick to cook.   I do not plan to buy another dried bean unless it is from Rancho Gordo! www.ranchogordo.com

Another reason I choose this recipe is the spaghetti squash.  I haven’t cooked with it before and it sounded really fun.  I made a few changes (of course) to the original recipe.  I doubled the carrots & broccoli and used dried oregano instead of thyme and sage (I was out of dried thyme).  I’m glad that I doubled the vegetables, but the oregano was to strong.   I also put the mix in a casserole dish instead of the squash shells. The shells were too small with the added vegetables.  All in all I really liked this recipe and will be sure to make it again!

Spaghetti Squash with Black Beans and Cheddar
Serves 4

1 medium spaghetti squash, 2 ½ to 3 pounds
1 T olive oil, extra virgin
1 large onion, chopped
2 large carrots, chopped
15 oz. black beans either canned (drained) or cooked from dried
2 c. plus broccoli, chopped
1 tsp dried thyme
1 tsp dried sage
1 tsp salt
Pepper to taste
6 oz. Cheddar cheese, grated

Preheat oven to 400⁰

Halve the squash, lengthwise, and scoop out the seeds.  Brush cut sides with oil and place cut side down on a sheet pan.  Bake in the oven for 20 minutes and check the squash with a fork for tenderness.  If the squash is not tender, put it back in the oven for another 5 minutes or until tender.  Cool on a rack.

While the squash is in the oven, heat a large skillet over medium high heat and drizzle a tablespoon of oil in the pan.  When the pan and oil are hot, add the onion and carrot.  When onion starts to soften, add the broccoli and cover until the carrots and broccoli are almost tender- about 5 minutes.  Mix occasionally and add a little water if needed.

With a fork separate squash strands and set aside.  When the carrots and broccoli are almost tender, add squash strands, beans, thyme, sage, salt and pepper to onion mix along with 1 cup of the shredded cheese.  Toss to mix

Place the mixture either into the squash shells or a casserole dish prepared with non-stick spray. Sprinkle with the remaining shredded cheese.  Bake the squash mixture in the 400⁰ oven for 20 minutes or until the cheese is melted and the mixture is heated through.  Serve and enjoy!