SPICY SPAGHETTI SQUASH

Posted in: Hot Sauce Recipes
Posted by: Pete May 30, 2015
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Ingredients:

1 medium spaghetti squash, halved lengthwise and seeded
2 teaspoons Extravagonzo Roasted Garlic Culinary Oil
1/2 cup chopped red onion
1/4 cup Texas Sweet & Hot Jalpenos, minced
1/2 cup red bell pepper, chopped
1 cup cooked black beans
1/2 cup sweet corn, frozen or fresh
1 teaspoon Dave’s Smoked Habanero Powder
1/3 cup fresh cilantro, finely chopped
1 tablespoon lime juice
1 teaspoon fine sea salt

Method:

Preheat the oven to 375°F. Arrange squash in a large baking dish, cut-sides down. Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes. Rake with a fork to remove flesh in strands, leaving the shell intact for stuffing.

For the filling, heat Extravagonzo Roasted Garlic Culinary Oil in a large skillet over medium heat. Add onion, Texas Sweet & Hot Jalpenos and bell pepper and cook for 2 minutes or until soft. Add beans, corn and Dave’s Smoked Habanero Powder; cook, stirring frequently, 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.

Fill squash halves with filling, mounding mixture in the center.