Spaghetti Squash with Quinoa Sauce

There are two items in this recipe, the quinoa & squash…I didn’t like them the prior times I tried them.  However, I’m not one to give up with just trying once, so I kept on & created this recipe.

One tip that my cousin gave me is to soak the quinoa prior to cooking – this eliminates the bitterness that it can have – worked perfectly & now I am looking forward to creating more recipes with this nutritious seed.

This is a combination one recipe and one spaghetti squash.  I made the quinoa sauce as a side dish at a dinner with my parents; the leftovers came home & I froze them.  For a couple of months, I had this spaghetti squash setting on my counter; I didn’t know what to do with it.  Once day it hit me – adding the quinoa sauce with it & this recipe was created.

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1 cup quinoa, rinsed [8 hours or overnight] & well-drained

1 can kidney beans, drained

1 can diced tomatoes, NOT drained

Chicken soup base or bouillon, to taste (use more for more flavor, just know the more you use, the less salt you’ll need to add) — for a vegetarian/vegan option, use vegetable base/bouillon.

blended chipotle in ancho, approximately 1 teaspoon to 1 tablespoon (the more you use the spicier it will be)

smokey spice mix (a couple of teaspoonfuls), to taste

Water

one medium spaghetti squash

 

To a cup to 1 1/2 cups of water add the soup base/bouillon and chipotle; mix well & let it come to a boil.  Strain the chipotle out (will help temper the spice heat level).  Add the quinoa, kidney beans, tomatoes and liquid and spice mix; stir to combine.  Allow to cook until the quinoa is done.  While it is cooking, cook the spaghetti squash.  Pierce the skin of the squash & place on paper towel & microwave 1 minute.  Remove and allow to cool a moment; cut in half & remove seeds.  Place, cut side down, in a microwave safe dish; pour in about 1/4 cup of water & microwave 6 minutes.  Check there is still water in the pan; if not add 1/4 cup more & continue to cook another 6 minutes or until squash flesh is tender.  Remove from microwave and allow to cook until you can handle (I used a pot holder to hold the outside – worked well).  With a fork, shred the flesh into strings & set aside.  Once quinoa is tender, remove from heat & mix with squash.  Serve hot.

 

Have you ever tried spaghetti squash?  If not, do you think you would try it with this recipe?  If so, what is your favorite s.s. topping?  Comment & let me know.

 

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