75 minutes
A tropical twist on spaghetti squash, paired with a vibrant avocado salsa.
0 lb
Tomato, chopped
cups
Pineapple, chopped
cups
Avocado, peeled, pitted, and chopped
each
Cilantro, chopped
cups
Lime, juiced
each
tablespoons
Yellow Onion, diced
each
Jalapenos, seeded and chopped
each
Garlic, minced
cloves
Coriander Seeds, crushed
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
Red Cooking Wine
cups
Corn, fresh or partially thawed frozen
cups
Black Beans, drained and rinsed
cups
teaspoons
1. Preheat Oven and Prepare Squash
Preheat your oven to 375°F. Cut the spaghetti squash in half widthwise, scoop out the seeds with a spoon, and prick the skin of each half with a fork a few times. Place the squash halves cut-side down in a baking dish, adding about an inch of water to the dish. Bake for about 45 minutes, until the skin can be easily pierced with a fork.
2. Prepare Salsa Fresca
In a small mixing bowl, combine the chopped tomato, pineapple, avocado chunks, chopped cilantro, and lime juice. Toss gently, then cover and refrigerate.
3. Sauté Vegetables
Heat the vegetable oil in a large skillet over medium heat. Add the diced yellow onion and chopped jalapeños. Sauté for about 5 minutes until soft and fragrant. Add the minced garlic and crushed coriander seeds, and sauté for another 2 minutes.
4. Add Spices and Wine
Add chile powder, ground cumin, ground cinnamon, and salt to the skillet, stirring to combine. Pour in the red cooking wine and raise the heat to bring the mixture to a boil. Cook for about 2 minutes.
5. Add Corn and Beans
Add the corn, black beans, and hot sauce to the skillet. Cook for another 5 to 7 minutes until heated through and well combined.
6. Combine Squash with Bean Mixture
Once the spaghetti squash is done baking and cool enough to handle, cut each half lengthwise. Use a fork to shred the squash into strands. Add the shredded squash to the skillet with the bean mixture and toss gently to combine.
7. Serve
Divide the squash and bean mixture among your plates. Top each serving with a generous spoonful of the salsa fresca. Serve immediately.
The salsa should have a balance of sweet, salty, spicy, and sour. Don't skimp on the fresh herbs, and adjust the seasoning with salt and an extra squeeze of lime juice after mixing.
Don’t overcook the squash. You're aiming for al dente strands that mimic the texture of pasta. Overcooking will lead to mushy strands that don’t hold up well to the salsa.
Use ripe but firm avocados to ensure the salsa has a good texture. Dice the avocado and other salsa ingredients uniformly for a consistent bite. Acidulate the avocado with fresh lime juice immediately to prevent browning and to add zesty flavor.
To maximize flavor, cut the squash in half and brush with a high-heat oil (like avocado or grapeseed oil) and season well with salt and pepper. Roast cut-side down to create a caramelized edge that will add depth to the squash’s naturally mild flavor.
Use the freshest ingredients for your salsa. The quality of the tropical fruits, like mango and pineapple, will greatly influence the final flavor. Choose fruits that are ripe and fragrant.
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