fajita squash-ta

Spaghetti squash is my new favorite food to experiment with. Seriously, have you tried it? It really is just like spaghetti! I picked up two spaghetti squashes the other day when I stopped by Kathy's Pumpkin Patch and cooked up one yesterday for lunch.

This time around I decided to do a Mexican dish (the first time I cooked with spaghetti squash I made this).  So without further ado, I give to you:

Fajita "Squash-ta" (get it? Like pasta, but squash...yeah.....)



I used::
1/2 cooked spaghetti squash, scraped out of the skin with a fork
1 small sweet onion, sliced
2 cloves garlic, smashed
1 bell pepper sliced (I used a mix of red, yellow and green)
2 T olive oil
3 T tomato paste
pinch red pepper flakes
1 t cumin
1/2 t chili powder
1/2 t dried oregano
1/2 cup water
1 can black beans, rinsed
Grated pepper jack cheese

In a pan, heat oil over medium high heat. Add onion and peppers and sautee until tender and just a little brown. Add garlic and saute another minute.

While peppers and onions are cooking, mix in a small bowl - tomato paste, red pepper flakes, cumin, chili powder, oregano and water.  Add sauce and black beans to the veggie mix and heat through.  Right before removing from heat, and spaghetti squash and toss to combine.

Top with pepper jack cheese and enjoy!



This dish was Nic approved!  I may have mentioned never needing to buy regular pasta again as we could just always use spaghetti squash...but then I got the evil eye.  Even though he was a fan of the dish, pasta will alway be his absolute favorite meal.



The only thing I might change next time is reducing the amount of tomato paste and increasing the water just a bit to create a lighter sauce.

This would also be great burrito style - rolled up in a tortilla, or enchilada style - rolled up in a tortilla, topped with more sauce and baked. YUM.