This dish is bursting with fall colors and a great way to incorporate the pretty spaghetti squash. Mixed with black bean pasta its a feast for the eyes, as well as your tastebuds! To read more from our Seasonal Chef click this link: It’s Fall and Winter Squash is Here!
Looking to scale back a little on regular pasta? Try this black bean variety. Not only is it stunning in the dish, but it's easy to cook, and full flavored.
- 2 ½ lb spaghetti squash, rinsed and patted dry
- Extra virgin olive oil
- Kosher salt
- Ground black pepper
- Ancho chili
- 1 cup red bell pepper, ¼” dice
- 1 cup yellow bell pepper, ¼” dice
- 2 cups onion, ¼” dice
- 2 garlic cloves minced
- 2 cups sungold cherry tomatoes, cut in half
- 4-5 oz of black bean pasta, I used Explore Asian Black Bean Pasta
- ½ cup loosely packed cilantro, roughly chopped
- 1 juicy lime, zested and juiced
- Campo de Montalban or Manchego cheese, garnish
- Preheat the oven to 425 degrees. Slice the squash lengthwise and scoop out the seeds. Drizzle with olive, and season with salt, pepper and a sprinkling of ancho chili. Place on a foil-lined sheet, cut side up, and roast for 20 minutes. Remove from the oven and flip over. Let the squash rest for 10 minutes. This will allow it to steam a little and cool down.
- While the squash cooks, in a non-stick pan, saute the bell pepper, onion and garlic with 2 tablespoons of olive oil and ½ teaspoon each of salt, pepper and ancho chili. Cook for about 5-7 minutes, until it all becomes a rich golden brown. Remove from heat and toss in the Sungolds. Add another sprinkle of salt and pepper and set the pan aside.
- Bring a pot of salted water to boil, and cook the black bean pasta for 7 minutes.
- Flip the squash, using a fork, scrape out the “spaghetti” squash strands. Add the squash to your bell pepper pan and toss to combine.
- When the pasta is done drain, rinse and add to the squash-bell pepper mix. Add the cilantro and lime and toss well to combine. Taste for additional seasoning.
- Serve with a few grates of a good, firm, Spanish cheese.
Most of the prep and cooking of the other ingredients will take place while you are cooking the squash.