Spaghetti Squash Confetti

 I've had my spaghetti squash just chillin' on my counter for like . . . oh . . . 5 or 6 weeks now.  And I'm glad I hung on to it for just the right recipe!  If you've still got yours, give this simple recipe a try this week.

I found this recipe the other day and made it last night.  It was a delicious, simple side to our Sunday afternoon lunch.  And made a yummy Sunday night snack too!

I of course altered the recipe just a touch.  I can never seem to follow a recipe exactly the way it reads.  Here is what I did . . .

Spaghetti Squash Confetti

Ingredients:

1 whole spaghetti squash

extra virgin olive oil

salt and pepper

cherry tomatoes, chopped

1 Mexican (or gray) zucchini, diced

1 yellow crookneck squash, diced

5 white mushrooms, diced

freshly grated Parmesan cheese

Balsamic Vinaigrette

Directions:

1. Preheat oven to 350 degrees.

2. Slice your spaghetti squash in half lengthwise, scoop out seeds and season with salt and pepper on all sides.  Place the squash flesh side down on cooking tray.  Roast for 45 minutes to 1 hour or until tender.

3.  Meanwhile, saute the zucchini, squash, and mushrooms in some olive oil.

4.  When the spaghetti squash is done simply pull your fork through the flesh and it will come out like spaghetti noodles! 

5.  Combine the "noodles" and sauteed vegetables and serve with chopped fresh tomatoes.  Sprinkle with fresh Parmesan cheese and drizzle a little Balsamic Vinaigrette on the top.

Black Bean, Corn, and Yellow Squash Enchiladas

There are a few recipes that make me think I could be vegetarian and this is one of those AMAZING recipes.  When I had my son 15 months ago, (where does the time go?) a friend brought us these enchiladas and I have made them many times since. 

The recipe is actually called, Black Bean, Corn, and Zucchini Enchiladas, but I figured the yellow squash would work just as well, and I wasn't wrong.  (I did have one zucchini around and so I used both.)

It has a homemade enchilada sauce and every time I eat these I wonder why I ever purchase enchilada sauce at the store.  Maybe this time I will remember that this is simple and so so tasty! 

ENCHILADA SAUCE
1 tsp canola oil
1/2 cup diced red onion
1 tsp minced garlic ( i used 4 cloves)
1/2 cup vegetable broth (i had chicken around the house)
1 T chili powder
1 T honey
1 tsp ground cumin
1/2 tsp salt
1 (28 oz) can crushed tomatoes (i used 2 small cans diced tomatoes that i pureed)

Heat oil and saute onion and garlic until onion is tender.  Stir in remaining ingredients, reduce heat, and simmer 30 minutes.

That's it...told you it was easy!

ENCHILADAS
**adapted from a cooking light recipe.  this is what i used.
1 tsp canola oil
2 cups diced zucchini & yellow squash. 
1 (10 oz) package frozen white corn
1 (15 oz) can black beans, drained and rinsed
3 cups enchilada sauce (see above)
cooking spray
8 flour tortillas (we have used whole wheat and tonight i used the fresh ones you need to cook from costco--BB tortillas would also work)
1 cup shredded medium cheddar cheese. (i find that if i use medium or sharp cheddar i can use drastically less cheese than recipes call for.)

Preheat oven to 350 degrees.

Heat oil in a pan, add zucchini and corn; saute for 5 minutes or until veggies are tender.  Remove from heat and stir in beans.

Spread one cup of the enchilada sauce in the bottom of a 9 x 13 baking dish that has been coated with cooking spray.  Spoon 1/2 cup zucchini mixture down the center of the tortillas, sprinkle with cheese, and roll up.  Place seam-side down.  Spread remaining enchilada sauce evenly over enchiladas. 

Cover with foil, bake at 350 degrees for 30 minutes.  Uncover, top with remaining cheese and bake uncovered for 5-10 minutes, until the cheese melts. 

**I do realize we did not get yellow squash (or zucchini) this week, but rather last.  I never got around to making these but just in case there is someone out there that still has not used their squash I thought I would share. Plus, this way you can have all the ingredients on hand so that when we get squash or zucchini again, you'll be ready to make them. 

Enjoy!