Рецепт Black Bean & Spaghetti Squash Casserole
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Black Bean & Spaghetti Squash Casserole
Joe and I both really enjoy spaghetti squash. We usually just eat it plain, straight out of the microwave. Sometimes we add a little Morton's Hot Salt to spice it up a bit. Now after making this, we'll be adding this meatless casserole to our menu plan more often!
Black Bean & Spaghetti Squash Casserole
Ingredients:
- 3 cups spaghetti squash, cooked
- 1 cup frozen corn
- 1 can Bush's Grilling Beans, Black Bean Fiesta
- 1 cup onions, chopped
- 1 cup red bell pepper, choppped
- 1/2 cup celery, chopped
- 1 small can diced chilies
- 3 tsp. garlic, minced
- 1 Tbs. chili powder
- salt to taste
- cooking spray
- olive oil
Directions:
Preheat oven to 350 degrees.
Spray 8"x8" casserole dish with cooking spray.
In a small amount of oil, in a large skillet, saute onion, celery, bell pepper and garlic until tender.
Add black beans, corn, diced chilies, and chili powder, stir.
Cook until heated through.
Remove from heat.
Add cooked squash and salt to taste.
Mix well, pour into the casserole dish.
Bake in 350 degree oven for 20-30 minutes.
Notes:
I've made this a couple times, and both times, I've made slightly different.
The original recipe calls for spinach. It's great both with and without the spinach!
Also, Debbi topped hers with a corn meal crust. I prefer to serve cornbread on the side, but if you liked to try it with a crust on top, check out Debbi's recipe.
If you like spaghetti squash like we do, you may want to check out Debbi's latest recipe for Sausage & Spaghetti Squash Breakfast Pie! I know we'll be trying this recipe very soon!
This recipe is linked to the following blog carnivals and linky parties: