I thought another
squash dish would be suitable for this season. I was going to make
some Halloween themed post, but I'm not sure, if I'll manage with a
busy weekend ahead. I've already seen several Halloween recipes by my
blogger colleagues, and they all look cute and creepy at the same
time. This dish that I cooked now doesn't look special, but it could be a good dish for this weekend nevertheless.
Spaghetti squash
is a funny one to cook. I think it's pretty much at its best when
roasted and then pulled into the spaghetti like strings. In this dish
I combined roasted spaghetti squash with a black bean and sweetcorn
chilli. The dish would be vegan, if you substitute the cheese on the
nachos or skip it fully. The dish is also very tasty as fully vegan.
Ingredients
1 spaghetti squash
Olive oil
1 onion
3 garlic cloves
2 small chillies
240 g / 1 can
black beans
140 g / 1 small
can sweetcorn
200 g tomatoes
Ground cumin to
taste
Ground coriander
to taste
Smoked paprika to
taste
2 tsp smoked
chilli paste
1 tbsp tomato
purée
Splash of liquid
aminos
1 tsp cocoa powder
Serve with:
400 g nachos
150 g grated
Cheddar and Mozzarella
Method
Cut the spaghetti
squash in half, brush with olive oil and roast in the oven until
soft.
Prepare the rest
of the chilli in the meanwhile by simmering all chilli ingredients
together. Season the chilli to taste.
Once the squash is
roasted, pull the flesh out with a fork and mix it into the chilli. I
left some over to put as decoration on the top, otherwise the squash
becomes quite invisible.
Heat up some
nachos in the oven covered with cheese and serve them with the
chilli.
Enjoy and have a
good weekend!
Your VegHog
This looks amazing! That, and I'm also a big fan of chili and nachos. :9
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Yes, it's a great combination, isn't it!
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