There’s been a spaghetti squash sitting in my kitchen since March. Maybe February? Thankfully they keep for a very long time and happen to go perfectly with Mexican flavors. Oh, and what’s that? Cinco de Mayo is this week you say? Well, perfecto then!
There are two indispensable items in this recipe. Firstly, the soyrizo. Trader Joe’s makes an excellent version and googling has led me to a few other options. I’m not sure how accessible soyrizo is in the UK. Perhaps in a later recipe I will attempt to recreate it from scratch, but for now, keep searching your supermarket’s aisles and ask the managers to start stocking it! Secondly, soy sour cream. It’s much easier to find, and holy moly does it make this dish amazing. Don’t skip and don’t skimp. Trust me.
Ingredients
1 small/medium sized spaghetti squash
2 tablespoons olive oil
6 ounces soyrizo
1 large zucchini, cut into ½ inch chunks
1 large tomato, diced
1 15-ounce can black beans, rinsed thoroughly
1 tablespoon tomato paste
3 cups broth
1 cup frozen corn
1 teaspoon salt
juice of half to one whole lemon
2 scallions, sliced into ¼ inch discs
1 handful parsley, minced
soy sour cream (mandatory)
Method
Preheat oven to 350 degrees Fahrenheit/gas mark 4. Cut spaghetti squash in half and scoop out its seeds. Poke some fork holes into the squash’s peel. Place face down in a casserole dish. Fill dish with 2 inches of water. Roast for 30 to 45 minutes, until peel can be punctured with a knife easily. Set aside.
In a large stockpot, heat oil over medium-high heat. Add soyrizo and sauté for 3 minutes. Add zucchini and tomato and mix well. Add in black beans and sauté for 4 to 5 minutes.
Mix in tomato paste, pour in broth and stir well. Raise heat and bring to a boil. Cover with the pot’s lid, lower heat and simmer for 10 minutes.
With a fork, or if cool enough to handle use your hands, pull out the flesh of the spaghetti squash and add to the pot. Also add the corn and stir everything together. Cover again and simmer for 10 more minutes.
Serve in a bowl with a dollop of soy sour cream and a sprinkling of scallions and parsley.
Image © Yvonne Penzakov for BitchBuzz