I remember the first time someone told me about spaghetti squash, and I was all, “No way, dude. There’s just no way squash does that. ” And they were like, “Yes it does! You stick a fork in it and it gets all wrinkly like spaghetti.” And I was like, “Do whaaaaaa? You stick the fork in and…..really? REALLY?”
They were right. It does in fact get all wrinkly like spaghetti when you stick a fork in it.
We can go ahead and call this vegetable THE FREAK SHOW.
And I’m going to admit something to you. I cooked this freak show vegetable for the VERY FIRST time yesterday.
The following statements represent the perplexity discovered in my kitchen, approximately 17 hours ago:
“You’ve got to be kidding me….”
“Seriously? It really….whoa…..ew?”
“No. Freaking. Way.”
“This is like HALLOWEEN food.”
“Where’s the hidden camera? Tom Bergeron, I know you’re there!”
You guys, I think I like spaghetti squash.
I found a recipe on the Whole Foods website and Weidnerized it a smidge, and it was pretty dang good. The squash cavities (did I just say that?) are stuffed with all kinds of Southwesterny goodness like beans, peppers, spices and melted cheese on top. You’re gonna forget you’re eating FREAK SHOW FOOD.
Unbelievably delicious freak show food.
*Make this for Halloween and get your kids involved! Have them fork out the “brains” or “intestines” or whatever awesomely nasty thing you can come up with.*
*I guarantee 4,257 giggles.*
Southwestern Stuffed Spaghetti Squash:
What it took for 2:
* 1 spaghetti squash
* 2 Tbs. extra-virgin olive oil
* 1/2 red onion, chopped
* 3 garlic cloves, minced
* 1 jalapeno pepper, minced (leave seeds in for more heat)
* 1 red bell pepper, chopped
* 1 Tbs. ground cumin
* 1 Tbs. Mexican oregano
* 1 Tbs. chili powder
* 1 can black beans (drained and rinsed)
* 1 cup frozen corn, thawed
* coarse salt and freshly ground pepper
* 1/2 cup freshly torn cilantro, plus more for garnish
* 1 lime
* 1 cup grated cheddar cheese
Preheat oven to 375.
Roast squash on a baking sheet for 50 minutes. Let cool another 30 minutes, then cut in half. Spoon out the seeds, then using a fork, scrape up the flesh, making the “spaghetti.” Isn’t that cute?
Heat oil in a medium skillet. Add the onion, garlic, jalapeno pepper and red bell pepper. Saute 2 minutes. Add cumin, Mexican oregano, chili powder and a good pinch of salt and pepper. Saute another minute. Add the beans, corn and cilantro. Stir to combine. Squeeze in the lime juice and give one last stir.
Add in half the “spaghetti” to the bean mixture and stir to combine. Taste and season accordingly. I probably tossed in a little more salt at this point.
Switch oven to broil.
Stuff each squash half with the mixture and top with grated cheese.
Stick it back under the broiler until the cheese melts and gets all brown and bubbly, baby.
Garnish with a leetle bit of cilantro and enjoy your life.
*I used only half of the spaghetti squash as it was A LOT. I saved the rest for lunch the next day.*
Yum yum! I was inspired by that catering company at #fbfNash to make friends with freak show foods, too!
I wish I could remember the name of that company.
Dammit.
It was Perl Catering…believe me, I’ve already looked on their website but it’s not there. I need more of that stuff now!!
I have one sitting on my counter! I love this idea!
We are on the same wavelength here…I have spaghetti squash on my menu for tomorrow night! Your spices sound lovely in this!
How funny! We really are. I’m not gonna tell you what’s on the menu for tonight. Let’s see how close we come to matching.
Hahaha! It IS freak show food! I’ve always wondered about spaghetti squash, but haven’t yet personally taken the plunge.
And congrats on having your lentils featured on TK. Mmmmm. Love me some lentils.
I absolutely love spaghetti squash. I have done stuffed butternut squash so this is going to be a must try!
Mmm I love your spaghetti squash boats. I was such a freak when I was younger, I would request this weird vegetable on my birthday every year. With steamed artichokes. I know, I know…can we still be friends?
I just made spaghetti squash last night! Wish I made this version! Looks yummy!
I’ve never made it Southwestern-y. Only Italian-y. Gonna try this soon. Thanks! xo.
oh, fabulous. As usual. Bev, your photos, your recipes, you are just….too good! Love how you just dumped it in the half and made a squash boat. I want, I want!
I just can’t seem to make myself like spaghetti squash. I WANT to, I really do. Perhaps I should try it your way…
I mean, let’s face it. The stuff’s WEIRD. But, try it this way and you may change your ways!
But maybe I wanna eat a freak show!! Huh? Ever thought about that??
Your photos are seriously stunning. Seriously. Do you submit to foodgawker, tastespotting, etc.?
You should definitely eat the freak show.
Thank you so much, babaay!
Yes, I do, and I’m featured pretty regularly! Those sites make me drool, and make me feel really good about myself.
Do you? Because YOU SHOULD.
That looks SO GOOD! I’ve really been wanting to give spaghetti squash a whirl. And if it makes you feel any better, I just had acorn squash for the first time this week. Roasted with thyme and Parmesan. Pretty dang delicious.
I love spaghetti squash, but don’t eat it often enough. I love that you stuffed the squash!!
Great idea for spaghetti squash. We have often grown spaghetti squash in our garden (it is really easy and very prolific) and always look to forward to eating it. I never thought to take the strands out and mix them with other things and then put everything back in the squash shell. If you ever want to just bake the spaghetti squash without mixing up with anything, we often cut it in half lengthwise, scrape out the seeds, spread butter generously over the cut surface and yes, in the cavity, sprinkle with salt and pepper and bake at 400-degrees F until it is easily pierced with a fork. Just rake out the squash strands with a fork. As a matter of fact, when I got home from work late tonight it looked as though that it exactly what my husband had made himself for dinner. Genius, that man.
congrats on your squash, looks stunningly delicious. I’ve never really made spaghetti squash before personally s really this post is inspiring. Thanks for sharing. I’ll make one too and tell you how it turned out, hope like yours
Hi Bev I have just recently come across your blog and it’s absolutely beautiful! I love your recipes and pictures, plus hilarious stories lol, by the way I too have recently been introduced to the wonders of spaghetti squash I love it but have never thought of this cool idea to put the meal inside how creative, I’m going to buy another now specifically to make this recipe, thank you for the great ideas!
I have one of these guys sitting in a cupboard right now. I’ve been waffling on what I should make with it… but I think I know now. Thanks for sharing, it looks great!
Thanks so much, Lauren! No more waffling for you.
YUM! This looks incredible! We love spaghetti squash but I always forget to cook with it!
My first experience with spaghetti squash was last winter, with a recipe that called for an obscene amount of red onion and feta. I had my doubts, but trusted the source and followed the recipe… I couldn’t eat red onions and feta for weeks. It was that bad. Your recipe looks much better than that one. Maybe, just maybe, I’ll give spaghetti squash another chance. Maybe.
Made this last night and was just as good as it looks! Spaghetti squash is def one of my favorites!! I stuff peppers with a similar recipe – DELISH!
Sooo glad to hear it, Christina! Thanks for letting me know!
Spaghetti squash never looked more delish.
I’ve been trying to cut down on (simple) carbs as well as to “eat in season” so I googled “spaghetti squash” and came across this recipe – AH-MAZING!!! I added some Siracha to the entire mixture and probably added a lot more cilantro than most people, but this entire concept was absolutely incredible. Hands down one of my favorite dinners EVER. I enjoyed it so much that I sent it to a dozen of my friends and I swear 90% of them made it THAT night! Thanks so much for a healthy, delicious and easy recipe!!!
Aly, thank you SO much for letting me know you liked the stuffed squash! The fact that you sent it around to your friends just makes my day, you have no idea. I really appreciate your kind words!
Hi Bev,
Happy New Year funny girl!! I made your weeknight italian wedding soup last week! Turned out great, it’s a keeper for sure.
Julie(in Michigan)
This looks great! I just made spaghetti squash successfully for the first time recently so am dying to try more recipes! I can only imagine what my coworkers would think if I showed up with this for lunch the next day…
Bev, made this dish last night and it was a hit. I blogged it and all credit goes to you!
http://stepbystepinthekitchen.blogspot.com/2012/01/southwestern-stuffed-spaghetti-squash.html
Soo glad you loved it, Kathleen! I tried commenting on your site but it wouldn’t let me. Boo!
I love this recipe! It’s my favorite for spaghetti squash so far (I only started playing with it a few months ago). I pinned it on Pinterest yesterday and have already gotten 20 likes and 125 repins! It’s going viral!
Thanks so much for this recipe.
Oh, awesome! I love it when that happens.
Thank you!
Really with this??!! You thrill me, linking back to this beauty today.
Also want to discuss you swinging by my way for a guest post soon. Ya think?
This is fabulous! I think I found your recipe from Pinterest. I made it tonight and truly it was a joy to eat! My husband even thought it was outstanding! Thanks for posting!
This recipe is awesome! Made it tonight @ my parents & it was a success. Yum!
Bev,
You are hilarious! This recipes looks divine…all my favorite stuff. Do you know around how many calories there are in a “half” of spaghetti squash. Would like to make a couple lunches first before trying this on the family. Although, I think they would like it.
I’m so glad you liked it! I actaully don’t know how many calories are in a half of a squash, but I BET there are sites out there that can maybe calculate it for you. It can’t be very many!
Let me know how the lunch version works out!
Another really yummy way is to halve the squash, and take out the seeds/pulp, spread a healthy layer of butter and sprinkle with salt and pepper and put on the BBQ until fork tender…we make it all summer long!
Hey Bev!!!!
First, I want to say how much I LOVE LOVE LOVE your blog! I found you via foodgawker, I think. I can’t get enough of your humor and YUMMINESS!!!!
Now my question for you is… Do you simply stick the ENTIRE squash in the oven. No cutting or anything?
Thanks for EVERYTHING you do. I love getting your updates!!!
Kelli Ann
Hi, Kelli Ann!
Gosh, thanks so much for your sweet words! You’ve seriously made my day. You sure do! Just stick that thing in and roast it. THEN you slice it in half. It’s crazy good. Let me know how it works out, and really – thank you so much for reading!
I just made this.
Love it!
It was my first time making spaghetti squash. I took out the corn (since I didn’t have any) and added some rotel. It took care of the lime juice I didn’t have either.
It did have a bit of a kick. Next time I might use less chili.
‘
Thanks for the recipe! I see much spaghetti squash in my future.
I’ve made this recipe before, I found it too. It’s great….I just don’t use all that cheese….I cut it down to just a small amount…to cut calories. But I can cook up a sketti squash in the microwave in just a few minutes…salt and peppa and a bit of Smart Balance butter and I’m a happy girl. I have it often and this recipe is one of the best.
This is one of the most amazing things I have ever seen.
Just wanted to say I tried this after finding it on Pinterest and it was delicious! My husband and kids weren’t exactly sold on it but one of them doesn’t like squash in any form and the other has a texture thing with food. Anyways, thank you for the recipe!
OMG….Awesome recipe……Followed this recipe but added a can of Rotel tomatoes to give it a little more kick. This recipe is a 1 course meal that is worthy of my personal cook book…Thank you.
Just an FYI: it’s not the seeds of the jalapeno that give it heat. It’s the white “placenta” that makes iy spicy. If you take the seeds out and leave the white, you will keep all the heat of the pepper. Plus, you don’t have to chew seeds
thanks for another use of this squash. I was first introduced as an “alternative” to spaghetti pasta, and was not too impressed. I HAVE been eating it as a vegetable for a few years though. My family’s reaction was just like yours!
Excellent made this last night and added some lean beef.
Thanks for this recipe! We just tried spaghetti squash for the 1st time last night. I will have to try it this way next time! yummy!
Thanks so much for sharing your recipe. My whole family loves spaghetti Squash!
I made this tonight. So yummy! Thank you