I found this wonderful recipes when I googled for instructions of how to cook spaghetti squash. Roni not only has instructions but a wonderful video. Reading more recipes on her website, I found this, which one is truly inspired with the pumpkin and roasted vegetables. I made some slight changes, not using canned pumpkin or corn, but frozen butternut squash and frozen corn, and about 1/3 of the ingredients. It still makes a large pot! And yes, it is delicious over spaghetti squash.
- 1/4 cups dry black eyed peas
- 1/4 cup dry red kidney beans
- 1/4 cup dry chickpeas
- 2 and ½ cups of your favorite broth/stock
- 1 packages of cooked, frozen butternut squash
- 1 32 oz cans of diced tomatoes
- 1 raw chili pepper
- 2 tbsp chili powder
- 1 tbsp cumin
- Sweet onion diced chopped
- 2 peppers (1 green 1 red) chopped
- 1 medium zucchini chopped
- 1 cup of frozen corn
- Non-stick cooking spray
- 1 small Spaghetti Squash (about 1.2 lbs)
Rinse the dried beans and peas, and soak for 12-24h (overnight). Rinse again, and place in a large pot with the stock, tomatoes, thawed butternut squash, and spices.Bring to a boil, then lower to simmer.
Preheat the oven for 400 degrees
While simmering, line a large cookie sheet with aluminum foil. Arrange the frozen corn, onion and veggies on the cookie sheet, sprinkle with salt, pepper, chili powder and cumin, and oast for about 25 minutes in the preheated oven.
Add the roasted veggies to the simmering beans. Cover and simmer for another hours, and stir regularly.
When just about ready to serve, pierce the skin of the spaghetti squash a few times with a fork and pop it in the microwave for about 12-14 minutes. Let it cool, then cut in half, scoop out the seeds and scrap out the flesh. Serve the chili over a cup of spaghetti squash. Delicious!!
Original recipe: GreenLiteBites.