Whenever I go to the farmers market they are always fire roasting these beautiful hatch chiles and they smell so good, I just have to buy some. I bought a bunch back in October and froze them to use during the winter. I used the last of them in this recipe, and I already can't wait for the farmers market to start up again so I can buy some more!
This casserole is absolutely delicious! I love spaghetti squash and I wanted to use it in a different way other than as a pasta replacement. It works beautifully here - Spicy and a little smoky, with a nice crunch from the pumpkin seed topping. I know I've created a site-worthy recipe when I can't stop snacking on it before it even goes in the oven! We ate this plain, but it would be equally as delicious topped with guacamole or salsa.
- 1/2 tsp Oregano
- 1 tsp Cumin
- 1-1/2 tsp Smoked paprika
- 1/2 cup finely diced Red pepper
- 3 tsp fresh Lemon juice
- 2 tbsp Olive oil
- 3 large Garlic cloves, pressed
- 3/4 cup chopped Tomato
- 1-1/2 tsp Sea salt, plus more to taste, if desired
- 1/2 cup roasted Green chiles, diced
- 1-1/4 cup Black beans
- 1 large Spaghetti squash (about 3 pounds)
- 2 Green onions, thinly sliced
- 1/4 tsp Smoked paprika
- 1/3 cup unsalted Pumpkin seeds, chopped
- 1/2 tsp Garlic powder
- 1 tsp Olive oil
- 1/8 tsp Sea salt
- Preheat oven to 350 F and line a baking sheet with parchment paper. Cut the spaghetti squash in half lengthwise then scrape out and discard seeds. Lay flesh side down on the baking sheet and bake for 55 minutes, until fork tender. Wait until cool enough to handle then scrape out the insides into a large bowl. Set aside.
- Lightly oil an 8 inch square baking dish and set aside.
- Heat olive oil in a medium skillet over medium heat. Add garlic and sizzle for about 30 seconds, until fragrant. Add red pepper, cooking and stirring until slightly softened, about 3 minutes. Lastly, add tomatoes and cook until they begin to release their juices, another 2-3 minutes. Remove from heat and add the the bowl.
- Add green onions, chiles, beans, lemon juice, cumin, paprika, oregano, sea salt and mix well. Transfer mixture to prepared pan. In a separate smaller bowl, toss the chopped pumpkin seeds with the tsp of oil, garlic powder, paprika and salt. Sprinkle evenly over casserole and lightly press down. Cover with aluminum foil and bake for 30 minutes. Uncover and cook for another 10 minutes. Serve hot.