No shame to admit that this was the first time ever that I had spaghetti squash. I did not have the slightest hint why this squash was called spaghetti when the shape suggested otherwise. Only after baking and scraping it, I became fully aware of its meaty stuff inside that came out exactly as spaghetti. The taste was unadulteratedly better and also healthier than flour spaghetti. I saw the recipe for spaghetti squash Burrito Bowl, I guess, in a food magazine. To be precise, I never make my dish solely following the recipe. I always, yes always, modify it and make my own. I present you my version of how I prepared it here:
- Spaghetti squash one
- Sweet Corn 1 can (16 oz.)
- Black beans 1 can (16 oz.)
- Salsa 1 can (16 oz.)
- Cheddar cheese shredded
- Green bell pepper 1
- Red bell pepper 1
- 4 garlic cloves
- Cherry or grape tomatoes
- Bacon bits (optional)
- I cut it half and scuffed away all seeds and stringy tissues with a tablespoon until inside is nice and clean.
- Oil up the squash with some sesame oil in and around. While doing this, I had my wife preheat the oven to 325 F. I baked it face down for 45 minutes or until the squash is soft enough for scrapping. [You may add 1-inch water].
- Slice a green and a red pepper, garlic, and put them together with cherry or grape tomatoes, and whole white or mini Bella mushroom. (You may use any varieties of peppers depending on your taste- Jalapeño, Cayenne, Sriracha, Habenero, Anaheim, Serrano, Carolina, or Ghost pepper.) Please, remove seeds from peppers; else, everyone inside the house will be coughing hard when you bake them.
- Spread them on the baking sheet and toss some olive oil, Himalayan sea salt, and fresh ground black pepper and bake.
- Once baked, scrape all the good (yummy) spaghetti looking meaty stuff with a fork and put it separately in a bowl.
- Now, it is time to fill the squash with layers. Add black beans, sweet corn, salsa, and cover them with a thin layer of spaghetti squash strings. [Seriously, I do not know what it is called.] Also, baked goods can be added at this time but I like them separately.
- Add a layer of shredded cheese on top of them and repeat the process until it is filled on the top.
- Throw some extra cheese if you like it more cheesy and spread some bacon bits. Put the squash face up and broil them for 4-5 minutes.
- Lo and behold! Your spaghetti squash is ready. You may serve it while it is still hot but beware of burn. I am not responsible for temperature and or hot pepper burn.