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Calabasita-style spaghetti squash for a south-of-the-border entree on Meatless Monday

Calabasita-style spaghetti squash for a south-of-the-border entree on Meatless Monday

​​​​No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.

Spaghetti squash is fun to prepare and tastes delicious. This Cal-Mex-style dish utilizes mango, avocado, black beans and corn to create a hearty and flavorful entree that's still low in calories but high in nutrients.

Calabasita-style spaghetti squash for a south-of-the-border entree on Meatless Monday

You will need:

3 small/medium-sized spaghetti squash (about 5-6 pounds total) 1 pint grape tomatoes 1 pint chopped mango 1 ripe avocado 1/4 cup chopped cilantro (lightly packed) 2 limes 2 tablespoons coconut oil 1 onion 2 jalapenos 3 cloves garlic 2 teaspoons coriander seeds 3 teaspoons chili powder 2 teaspoons cumin 1/2 teaspoon cinnamon 1/2 teaspoon salt 1/2 cup red wine 1 cup frozen corn 1 15-ounce can black beans, drained and rinsed Tabasco or other hot sauce to taste

Preheat your oven to 375 degrees F.

Calabasita-style spaghetti squash for a south-of-the-border entree on Meatless Monday

1. Fill a large baking dish with about an inch of water.

Calabasita-style spaghetti squash for a south-of-the-border entree on Meatless Monday

Cut the spaghetti squash in half.

Calabasita-style spaghetti squash for a south-of-the-border entree on Meatless Monday

Use a metal spoon to scoop the seeds out of each squash half.

 

Calabasita-style spaghetti squash for a south-of-the-border entree on Meatless Monday

Prick each half three or four times with a fork and place the halves, cut-side down, in the baking dish with water. Bake for about 45 minutes.

While that's working, start on the rest of the dish.

Calabasita-style spaghetti squash for a south-of-the-border entree on Meatless Monday

2. Measure one cup of frozen corn and place in a dish; let it thaw while you continue to prepare your meal.

Calabasita-style spaghetti squash for a south-of-the-border entree on Meatless Monday

Squeeze the juice from the two limes into a dish.

Calabasita-style spaghetti squash for a south-of-the-border entree on Meatless Monday

Tear the cilantro leaves off the stems ...

Calabasita-style spaghetti squash for a south-of-the-border entree on Meatless Monday

... and chop up the cilantro.

 

Calabasita-style spaghetti squash for a south-of-the-border entree on Meatless Monday

3. Wash the grape tomatoes and cut them into quarters.

Calabasita-style spaghetti squash for a south-of-the-border entree on Meatless Monday

Place the tomatoes, mango pieces (you can cut them smaller if you like), cilantro and lime juice in an airtight container and toss. Refrigerate until ready to use (the flavors mingle the longer it sits in the fridge).

Calabasita-style spaghetti squash for a south-of-the-border entree on Meatless Monday

4. Wash and de-seed the jalapeno; slice into pieces.

Calabasita-style spaghetti squash for a south-of-the-border entree on Meatless Monday

Chop the onion.

Calabasita-style spaghetti squash for a south-of-the-border entree on Meatless Monday

Rinse and drain the beans, and throw the corn in the colander for good measure.

 

Calabasita-style spaghetti squash for a south-of-the-border entree on Meatless Monday

5. Heat the coconut oil in a large pot over medium-high heat.

Calabasita-style spaghetti squash for a south-of-the-border entree on Meatless Monday

Add the onion and jalapeno and saute for about five minutes.

Calabasita-style spaghetti squash for a south-of-the-border entree on Meatless Monday

6. Measure out the coriander seeds in a mortar ...

Calabasita-style spaghetti squash for a south-of-the-border entree on Meatless Monday

... and crush them with your pestle.

Calabasita-style spaghetti squash for a south-of-the-border entree on Meatless Monday

Peel and press the garlic into the onions and jalapenos, and add the crushed coriander seeds, too. Saute for about two minutes.

 

Calabasita-style spaghetti squash for a south-of-the-border entree on Meatless Monday

7. Add the chili powder, cumin, cinnamon, salt and wine, bring to a boil and cook on high for about two minutes, stirring frequently.

Calabasita-style spaghetti squash for a south-of-the-border entree on Meatless Monday

Add the corns, black beans and Tabasco (or other preferred hot sauce), reduce the heat and simmer for about seven minutes, until everything is heated through.

Calabasita-style spaghetti squash for a south-of-the-border entree on Meatless Monday

8. When the squash is finished, allow it to cool for about ten minutes before you scoop out the flesh.

Calabasita-style spaghetti squash for a south-of-the-border entree on Meatless Monday

Toss the squash with the black bean and corn mixture until everything is thoroughly combined.

Calabasita-style spaghetti squash for a south-of-the-border entree on Meatless Monday

Serve warm and top with the mango salsa and freshly diced avocado.


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