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I revisited an old recipe I used to use years ago that I had kinda developed on my own. Took it and modified it again today.
Basically, I took some black beans from my freezer, defrosted them and made them the base. Then I sauteed a sweet potato, a zucchini, a red pepper and some green onions. I added cilantro, chili powder, garlic, cumin and of course salt and pepper. Then I dumped in some "restaurant style" salsa, not a lot, just enough to get it a little more moist. Then I layered that over the black beans and dumped mexican blend cheese over all of that. Finally I mixed up two boxes of Jiffy cornbread mix and poured that over it before baking the entire mess. I had it with a little sour cream for dinner and it was really good.
Anybody have any similar recipes to this? I've been doing a lot of batch cooking lately and freezing the results, and I think this might be a staple.
This is a copycat recipe I came up with after watching an episode of Diner's, Drive-ins and Dives. I forgot the name of the restaurant. The spaghetti squash shells are used as the serving dish, but you could just put it all in a baking dish
Medium sized spaghetti squash
1/4 cup chopped shallots OR sweet onion plus an extra garlic clove or 2
1/4 cup chopped garlic
1/2 cup chopped red onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped red bell
1/2 cup each chopped yellow and zucchini squash
1/2 cup chopped broccoli florets (parboil or steam if you don't want crunchy broccoli)
1/2 cup asparagus, cut in 1 inch or so pieces
1/4 to 1/2 tsp red pepper flakes (to your taste)
1/4 cup grated Parmigiano Reggiano cheese
1/3 cup or so of chopped fresh basil
4 slices mozzarella (fresh preferably)
salt and pepper
2-3 cups of your favorite marinara sauce
1/4 to 1/2 cup decent Chianti or other fruity wine
a handful of finely grated parm
1/3 cup lightly packed chiffonade of fresh basil
Score spaghetti squash with a knife all the way around (stem to flower/blossom end back to stem), then microwaving on high in a baking dish for 4-5 minutes (NO longer than this as it could explode from steam build up). Remove, let cool slightly, then use a chef's knife to cut in half along your score mark. Remove seeds with a spoon and continue cooking either in the microwave or oven as follows.
Microwave: Place squash halves in a baking dish filled with about 1 inch of water. Microwave on high for 5-10 minutes until soft (time depends on size of squash and power of your microwave).
Oven: Preheat oven to 400 F, place squash in a baking dish, add about an inch of water, cover with foil and bake for 30-40 minutes or until tender.
Allow squash to cool, then use a fork to scrape out strands in the direction of the "grain," being careful not to tear the shells. Set aside.
Meanwhile, make 2-3 cups of your favorite marinara sauce. Add Chianti, basil and parm. Cook for 10-15 minutes to allow flavors to meld. Set aside.
Saute shallots and garlic until soft. Add red onion, carrot, celery, red bell and saute until softening. Add yellow and zucchini squashes and let cook for 2-3 minutes. Add broccoli and asparagus, and red pepper flakes, and saute for 2-3 minutes. Add 1 tsp of salt and 1/2 to 1 tsp of pepper (to your taste). Stir and add 1/4 to 1/3 cup (decent sized ladle) of marinara, stir. Add the spaghetti squash and gently mix. Taste and adjust seasoning. You will probably need to add more S and P. Allow to cool for a few minutes and add fresh basil, parm, and another ladle of marinara. Stir. Stuff the spaghetti squash shells, mounding filling up nicely, packing if necessary to fit it all in. Top each half with a couple of slices of fresh moz and bake until warmed through and cheese is nicely melted, about 20-30 minutes in a 375 F oven.
Place a nice ladle of sauce on a plate and set squash half on top, ladling a bit of sauce across the top as well.
I've never been a vegetarian, but when I lived at International House in Berkeley many decades ago, one of my favorite meals there was their spinach lasagna, which they would have as a lunch option every couple of weeks. It was totally delicious and totally filling.
I've never been a vegetarian, but when I lived at International House in Berkeley many decades ago, one of my favorite meals there was their spinach lasagna, which they would have as a lunch option every couple of weeks. It was totally delicious and totally filling.
JrzDefector, one of my favorite dishes is very close to the one you posted. It's a stacked roasted vegetable enchilada dish and is a combination of the following two recipes. I just use all of the ingredients, black beans, roasted sweet potato, and all the other roasted vegetables. Depending on who's eating it, I've added mushrooms and omitted the cauliflower. I love the flavor of 505 brand green chile sauce and it works well with this. I've made this when we've had vegetarian house guests and it worked out great.
I've never been a vegetarian, but when I lived at International House in Berkeley many decades ago, one of my favorite meals there was their spinach lasagna, which they would have as a lunch option every couple of weeks. It was totally delicious and totally filling.
When zucchini is plentiful I often use it to replace the noodles in lasagna and use a meatless sauce. I just slice it lengthwise and use my own lasagna recipe.
JrzDefector, one of my favorite dishes is very close to the one you posted. It's a stacked roasted vegetable enchilada dish and is a combination of the following two recipes. I just use all of the ingredients, black beans, roasted sweet potato, and all the other roasted vegetables. Depending on who's eating it, I've added mushrooms and omitted the cauliflower. I love the flavor of 505 brand green chile sauce and it works well with this. I've made this when we've had vegetarian house guests and it worked out great.
OMG, you have hit all my favorite food things down to the 505 chile sauce (which I dump in my breakfast burrito filling in vast quantities) right down to the exclusion of cauliflower, which - let's be honest - is just undead broccoli.
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