Spaghetti Squash Bowls O’le

Instead of adding the filling to a taco or burrito, we stuffed it into a baked spaghetti squash bowl. We used the ingredients we had on hand – a little sausage, part of a can of black beans, some cooked rice but there are lots of possibilities including leaving out the sausage for a vegetarian version. Of course, amounts of all of the ingredients are variable. 

Spaghetti Squash Bowls O’le     Makes 2 fully loaded bowls (enough for 4 servings for us)

Spaghetti Squash:

1 small spaghetti squash

1 teaspoon olive oil

Salt & black pepper

Filling:

1/4 lb. ground pork sausage 

1 to 2 teaspoons olive oil as needed

Half a red, yellow or orange bell pepper or 2 to 3 minis, diced

1/4 onion, diced

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

Salt & black pepper

3/4 cup cooked black beans, drained and rinsed if using canned

1/2 cup corn kernels, drained well if using canned

1/3 cup cooked rice 

1/2 cup salsa 

1/3 to 1/2 cup grated cheese, shredded and divided (I used a combo of Cheddar & Pepper Jack

1. Precook Squash: Cut squash in half, remove seeds (if squash is hard to cut, make a couple of slits in the surface and then microwave for about 1 minute). Place halves (cut side down) on a foil-lined tray; add about ¼ cup water. Place in a preheated 400° oven for about  35 minutes or until squash strands can easily be removed with a fork. 
   
2. Remove squash from the oven and cool for at least 5 minutes. Then, scrape a fork along the flesh to create spaghetti-like strands, leaving a little behind to keep the ‘bowl’ intact for stuffing later. 
   
3. Filling: While the squash cooks, brown sausage skillet over medium heat, adding olive oil if needed Add the onion, bell pepper, cumin, oregano, salt and pepper. Cook, stirring frequently until the vegetables have softened, about 8 to 10 minutes.
   
4. Remove skillet from heat, add black beans, corn, rice and salsa. Stir well, taste, and adjust seasoning as desired.
   
5. Assembly: Add the loose spaghetti strands and half of the cheese to the filling mixture;  stir well. Load squash bowls with the filing and top with the remaining cheese.
   
6. Bake Bowls: Bake uncovered at 350°F until warmed through and cheese melts, about 15 minutes. Or bowls can be refrigerated before baking—in that case, add about another 10 minutes to baking time.
7. Serve warm with your favorite Mexican toppings.
   
   
   

Also, see our related recipe —  In a Shell: Spaghetti Squash Lasagna Style

 

Recipe without photos . . . Spaghetti Squash Bowls O’le     Makes 2 fully loaded bowls (enough for 4 servings for us)

Spaghetti Squash:

1 small spaghetti squash

1 teaspoon olive oil

Salt & black pepper

Filling:

1/4 lb. ground pork sausage 

1 to 2 teaspoons olive oil as needed

Half a red, yellow or orange bell pepper or 2 to 3 minis, diced

1/4 onion, diced

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

Salt & black pepper

3/4 cup cooked black beans, drained and rinsed if using canned

1/2 cup corn kernels, drained well if using canned

1/3 cup cooked rice 

1/2 cup salsa 

1/3 to 1/2 cup grated cheese, shredded and divided (I used a combo of Cheddar & Pepper Jack

1. Precook Squash: Cut squash in half, remove seeds (if squash is hard to cut, make a couple of slits in the surface and then microwave for about 1 minute). Place halves (cut side down) on a foil-lined tray; add about ¼ cup water. Place in a preheated 400° oven for about  35 minutes or until squash strands can easily be removed with a fork. 
2. Remove squash from the oven and cool for at least 5 minutes. Then, scrape a fork along the flesh to create spaghetti-like strands, leaving a little behind to keep the ‘bowl’ intact for stuffing later.
3. Filling: While the squash cooks, brown sausage skillet over medium heat, adding olive oil if needed Add the onion, bell pepper, cumin, oregano, salt and pepper. Cook, stirring frequently until the vegetables have softened, about 8 to 10 minutes.
4. Remove skillet from heat, add black beans, corn, rice and salsa. Stir well, taste, and adjust seasoning as desired.
5. Assembly: Add the loose spaghetti strands and half of the cheese to the filling mixture;  stir well. Load squash bowls with the filing and top with the remaining cheese
6. Bake Bowls: Bake uncovered at 350°F until warmed through and cheese melts, about 15 minutes. Or bowls can be refrigerated before baking—in that case, add about another 10 minutes to baking time.
7. Serve warm with your favorite Mexican toppings.

Fun with Mexican Layered Dip

Some call it Mexican Layered Dip, others refer to it as 7-Layer Dip or Tex-Mex Dip. This dip had it’s origins in Texas and, according to online sources, made its debut nationwide when it was published in Family Circle magazine in 1981.

I made just a typical dip (recipe included below) but cut down amounts for a smaller batch and then reorganized the layers slightly so I ended with taco-seasoned sour cream. Then the fun began --- arranging extra ingredients and additions (cherry tomatoes, jalapeno pepper slices & chives) to resemble a flower garden! 

 

Mexican Layered Dip    Fills an 8”x8” pan; about 12 servings

1 (16 oz.) can refried beans 

3/4 cup guacamole   

2 to 3+ tablespoons taco seasoning (homemade or commercial)

1 cup sour cream

1/2 cup chunky salsa; drain if it contains a lot of liquid

2 to 3+ tablespoons taco seasoning (homemade or commercial)

4 ounces shredded Cheddar cheese

4 ounces shredded Monterey Jack cheese

2 medium green onions, chopped

About 2 ounces sliced black olives, drained

Tortilla Chips for serving

1. Spread the refried bean layer into the bottom of a square 8”x8” glass dish. Smooth out the layer with the back of a spoon.
2. Spread the guacamole on top of the refried beans. Smooth with the back of the spoon
3. Add a layer of salsa and spread evenly.
4. Mix sour cream with taco seasoning and spread over salsa. . . or if you are making my version, add sour cream as the last layer and then decorate to resemble a garden.
5. Sprinkle the shredded cheese, chopped green onion, and sliced black olives on top.
6. Cover the 7 layer dip with plastic wrap and place in the refrigerator. Let the layered dip chill for at least 30 minutes, serve cold with tortilla chips. Note: Layered dip lasts 3 to 4 days in the fridge. After 24 hours layers begin to meld together but it is still tasty though it is not as attractive as it is right after assembly.  

Pasta Salad Bar . . . another assemble-your-own bowl/plate idea

We've made grain bowls, rice bowls, party platters and Mexican Haystacks - all attempts to add a little fun to our meals during COVID-10. For our picnic at Wilson Lake this past weekend I decided to expand on those assemble-your-own plate/bowl ideas. This time I started with our basic Salsa Pasta Salad (for 2 not 50) using small shell pasta (it's what I had on hand) and about equal amounts of mayo and salsa that I flavored with Ranch dressing mix; to that I added chopped onions, celery and carrots.
Right before we heading out, I set out protein-rich ingredients—all things that were in our fridge. Barry assembled his bowl, I assembled mine; we packed them on ice along with oranges and the cookie of the day (old-fashioned ice box cookies) + containers of ice water.
The idea of customized bowls or plates can be adapted to any number of things . . . and in this case, we can use the basic pasta salad as a side with sandwiches or add any number of ingredients to it to make a protein-rich main dish that could be varied according to our preference for the day.

Our Pasta Bar started with a small version of Salsa Pasta Salad. We filled bowls with the pasta salad and each added our choice of proteins that we had on hand: Smoked Turkey, grated cheese, garbanzo beans, a hard-cooked egg + fresh chives for garnish.

 

Above: Photos of our Wilson Lake outing.
Below: Old Fashioned Ice Box Cookies -- a recipe I tested for an upcoming magazine article . . . these buttery, and versatile make-ahead cookies will be featured in a later post.

Cinco de Mayo Mexican Tortilla Stack

This is a rough interpretation of a dish I made tonight for Cinco de Mayo. It has the flavors of an enchilada in stackable form . . . think Mexican lasagna.
Since I made it for just two, I used small tortillas. I did just three layers of tortilla and two of filling but it could be stacked higher.
Ingredients could vary -- I used green enchilada sauce but red would work. I used ground pork seasoned cooked with onions and seasoned with chili powder and cumin but ground beef or turkey combined with taco seasoning would work, or leave out the meat and go with just beans . . . any kind including refried. Use Mexican cheeses or blends or just stick with Cheddar. I added some green chilis as I had a can open, leftover from another recipe. The ideas are endless!
A springform pan is not essential, a round cake pan works if you want to stick to a round shape.

Cinco de Mayo Mexican Tortilla Stack
3 or more flour or corn totillas
Green or red enchilada sauce
Cooked ground pork, beef or turkey seasoned with chili powder & cumin or taco seasoning
Cooked beans -- black, pinto, or refried
Grated cheese -- Cheddar or Mexican
Corn -- frozen or canned
Other possibilities: green chilies, sautéed red peppers
Topping Ideas: Lettuce, tomatoes, cilantro, salsa, sour cream, avocado slices

1. Brush both sides of a tortilla with enchilada sauce and position in the bottom of a springform or cake pan.
   
2. Add a layer of toppings such as seasoned cooked meats, beans, cheese, corn, chilies, etc.
   
3. Add a 2nd tortilla and brush top with enchilada sauce. Add another layer of topping.
   
4. Finally top with a 3rd tortilla (unless you wish to build a higher stack) and brush liberally with enchilada sauce. 
   
5. Cover top loosely with foil and bake for about 30 to 40 minutes removing foil the last 10 minutes and adding more cheese to the top.( I set the springform pan on a baking sheet in case of seepage.)
6. Garnish with the toppings of your choice and serve extras on the side. Cut in wedges to serve.
   

Recipe without photos . . .
Cinco de Mayo Mexican Tortilla Stack
3 or more flour or corn totillas
Green or red enchilada sauce
Cooked ground pork, beef or turkey seasoned with chili powder & cumin or taco seasoning
Cooked beans -- black, pinto, or refried
Grated cheese -- Cheddar or Mexican
Corn -- frozen or canned
Other possibilities: green chilies, sautéed red peppers
Topping Ideas: Lettuce, tomatoes, salsa, cilantro, sour cream, avocado slices

1. Brush both sides of a tortilla with enchilada sauce and position in the bottom of a springform or cake pan.
2. Add a layer of toppings such as seasoned cooked meats, beans, cheese, corn, chilies, etc.
3. Add a 2nd tortilla and brush top with enchilada sauce. Add another layer of topping.
4. Finally top with a 3rd tortilla (unless you wish to build a higher stack) and brush liberally with enchilada sauce. 
5. Cover top loosely with foil and bake for about 30 to 40 minutes removing foil the last 10 minutes and adding more cheese to the top. ( I set the springform pan on a baking sheet in case of seepage.)
6. Garnish with the toppings of your choice and serve extras on the side. Cut in wedges to serve.

Taco Bake with polenta top crust

Thought I'd use some of our pulled pork to make a burrito . . . but this is what I came up with instead. I'll created more of a guide than an actual recipe as amounts can vary. I just made a small skillet full for Barry and me. Lots of possibilities -- add corn, black olives, use ground beef and taco seasoning or whatever you might have on hand.

Taco Bake with polenta top crust 

Olive oil

Roasted pork, shredded or pulled pork

Green onions, sliced

Minced garlic

Ground cumin 

Chili powder

Black beans or pinto

Salsa

Prepared polenta

Shredded Cheddar cheese

Paprika

Chopped tomatoes & cilantro

1. Heat a little oil in a skillet, add cooked pork and onions and cook until meat is lightly brown and crusted; add a little garlic at the end of cooking time.
   
   
   
2. Sprinkle with cumin and chili powder and spoon in drained beans and a little salsa (just enough to moisten)
   
3. Top with a layer of prepared polenta.

   

   Prepared polenta ready to spoon over meat and beans.

4. Top with shredded cheese and paprika.
   
5. Bake in at preheated 350° oven for 15 to 20 minutes or until heated through and bubbly. 
6. Garnishes skillet casserole with chopped tomatoes and cilantro.
   
   
   
   

Taco Bake with polenta top crust 

Olive oil

Roasted pork, shredded or pulled pork

Green onions, sliced

Minced garlic

Ground cumin 

Chili powder

Black beans or pinto

Salsa

Prepared polenta

Shredded Cheddar cheese

Paprika

Chopped tomatoes & cilantro

1. Heat a little oil in a skillet, add cooked pork and onions and cook until meat is lightly brown and crusted; add a little garlic at the end of cooking time.
2. Sprinkle with cumin and chili powder and spoon in drained beans and a little salsa (just enough to moisten)
3. Top with a layer of prepared polenta.
4. Top with shredded cheese and paprika.
5. Bake in at preheated 350° oven for 15 to 20 minutes or until heated through and bubbly. 
6. Garnishes skillet casserole with chopped tomatoes and cilantro.

Slow Cooker Lentil Sloppy Joes

Lentil Sloppy Joes on Parmesan & Thyme
Focaccia with a slice of Cheddar cheese.

A meat-free sandwich filling that is filling and satisfying. This recipe makes enough to serve a small crowd; too much for us but I did freeze part of it for later use. Think I’ll cut it in half in the future.

Slow Cooker Lentil Sloppy Joes

½ cup finely chopped carrots

½ cup finely chopped mushrooms

¼ cup finely chopped onions

1 teaspoon garlic powder

¾ cup brown lentils

¼ cup rinsed & drained quinoa

½ cup tomato sauce

¼ cup ketchup (or salsa)

1 tablespoon maple syrup or brown sugar

¼ teaspoon hot sauce

1 tablespoon prepared yellow mustard

1 to 2 teaspoons chili powder

½ teaspoon paprika

Pinch of salt & pepper

1 ½ to 2 cups broth (vegetable, beef or chicken)

1. Add everything into the slow cooker; stir to combine, cover and set to high. Cook on high for 2 to  3 hours or low for 4 to 6 — until lentils are soft. Check and add more liquid and adjust seasonings as needed. 
   
2. Serve warm on a bun — I served in on Parmesan & Thyme Focaccia in 5 (recipe to be added soon) with a slice of Cheddar cheese.
   

Recipe without photos . . .

Slow Cooker Lentil Sloppy Joes

½ cup finely chopped carrots

½ cup finely chopped mushrooms

¼ cup finely chopped onions

1 teaspoon garlic powder

¾ cup brown lentils

¼ cup rinsed & drained quinoa

½ cup tomato sauce

¼ cup ketchup (or salsa)

1 tablespoon maple syrup or brown sugar

¼ teaspoon hot sauce

1 tablespoon prepared yellow mustard

1 to 2 teaspoons chili powder

½ teaspoon paprika

Pinch of salt & pepper

1 ½ to 2 cups broth (vegetable, beef or chicken)

1. Add everything into the slow cooker; stir to combine, cover and set to high. Cook on high for 2 to  3 hours or low for 4 to 6 — until lentils are soft. Check and add more liquid and adjust seasonings as needed. 
2. Serve warm on a bun — I served in on Parmesan & Thyme Focaccia (recipe to be added soon) with a slice of Cheddar cheese.

Black Bean Chip & Dip Burgers

Serve with potato salad & coleslaw.

Recently we were in New Bransfels, TX for several weeks— golfing, sight-seeing and just relaxing. It was an opportunity to meet  new people and develop friendships. Among other things, we discussed food (no surprise there). This is a Taste of Home recipe (created by KT Rehrig, Allentown, PA) that Sharon Wall, Canada, recommended. 
The recipe makes 8 grilled burgers; we made them into larger steak burgers (served without buns) and cooked them on the griddle. However, we will definitely do the bun version later.

Black Bean Chip & Dip Burgers   Makes 8 burgers
2/3 cup water
1/3 cup quinoa, rinsed
1 (15 oz.) can black beans, rinsed & drained
1 (18 oz.) jar salsa, divided
1 cup crushed baked tortilla chip scoops (I just used regular tortilla chips)
2 tablespoons reduced-sodium taco seasoning (I used homemade taco seasoning)
If making burgers . . .
   8 whole wheat hamburger buns, split
   8 lettuce leaves
   8 slices tomatoes
   8 slices red onions

1. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12 to 15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork.

   

   Cooked quinoa

2. In a large bowl, mash black beans.
   
3. Add 1 cup salsa, tortilla chips, taco seasoning and cooked quinoa; mix well.
   
   
   
   
4. Shape into eight 1/4-in.-thick patties.
5. Grill, covered, over medium heat 5 to 6 minutes on each side or until heated through. (Or, cook on a griddle on in a frying pan.)
   
   
   
   
6. Serve on buns with lettuce, tomato, onion and remaining salsa, or serve as a black bean steak" without the bun.

To bake patties: Preheat oven to 350°. Place patties on a baking sheet coated with cooking spray. Bake 25-30 minutes or until heated through, turning once.

Recipe without photos . . .

Black Bean Chip & Dip Burgers   Makes 8 burgers
2/3 cup water
1/3 cup quinoa, rinsed
1 (15 oz.) can black beans, rinsed & drained
1 (18 oz.) jar salsa, divided
1 cup crushed baked tortilla chip scoops (I just used regular tortilla chips)
2 tablespoons reduced-sodium taco seasoning (I used homemade taco seasoning)
If making burgers . . .
   8 whole wheat hamburger buns, split
   8 lettuce leaves
   8 slices tomatoes
   8 slices red onions

1. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12 to 15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork.
2. In a large bowl, mash black beans.
3. Add 1 cup salsa, tortilla chips, taco seasoning and cooked quinoa; mix well.
4. Shape into eight 1/4-in.-thick patties.
5. Grill, covered, over medium heat 5 to 6 minutes on each side or until heated through. (Or, cook on a griddle on in a frying pan.)
6. Serve on buns with lettuce, tomato, onion and remaining salsa, or serve as a black bean steak" without the bun.

To bake patties: Preheat oven to 350°. Place patties on a baking sheet coated with cooking spray. Bake 25-30 minutes or until heated through, turning once.

Kansas Caviar, aka Lorraine's Black Olive Dip

We are in the process of making snacks for the upcoming family reunion -- using some recipes from Clara's Clan Recipe Book. This recipe, that appears in the book, comes from Barry's sister, Lorraine.
Clara's descendants get together every other year and it is Kansas clan's turn to host this year.  Of Clare's seven children only one, Bert, is still alive. Barry's mom and her twin sister were born in 1916 and would have been 100 this year.

Kansas Caviar / Lorraines's Black Olive Dip
2 medium tomatoes, chopped fine
4 to 5 scallions (green onions), sliced thin (green & white parts)
6 oz, can black olives, drained & sliced
3 oz. can chopped green chilies
1 to 2 tablespoons chopped fresh cilantro (our addition)
Up to 24 oz. chunky salsa or picante
3 to 4 tablespoons vegetable oil
Salt to taste

1. Mix tomatoes, scallions, olives,  chilies and cilantro together. 
   
2. Add as much salsa and oil as desired (I used all of the picante and 3 Tbsp. of oil).
   
3. Taste and add salt if needed.
4. Serve with tortilla chips.

Recipe without photos . . .

Kansas Caviar / Lorraines's Black Olive Dip

2 medium tomatoes, chopped fine
4 to 5 scallions (green onions), sliced thin (green & white parts)
6 oz, can black olives, drained & sliced
3 oz. can chopped green chilies
1 to 2 tablespoons chopped fresh cilantro (our addition)
Up to 24 oz. chunky salsa or picante
3 to 4 tablespoons vegetable oil
Salt to taste

1. Mix tomatoes, scallions, olives,  chilies and cilantro together. 
2. Add as much salsa and oil as desired (I used all of the picante and 3 Tbsp. of oil).
3. Taste and add salt if needed.
4. Serve with tortilla chips.

Mabel's Corn & Bean EASY Dump Dip

At a recent MHS workshop, Mabel Carlson and her staff at Village Manor provided a  dip for the seasonal buffet table. Mabel describes it as an easy dump dip. Everyone else  described it as yummy, and Barry definitely gives it a thumbs up! Although it's not listed as an ingredient, we think fresh cilantro would make this even more delicious.


Mabel's Corn & Bean Dip
1 (15 oz.) can black beans, rinsed
1 (15 oz.) can whole corn, drained
1 bunch green onions (both green & white sections), chopped
24 oz. jar salsa
2 cups Cheddar cheese (we prefer sharp)

Combine ingredients. Chill and serve with whole grain tortilla scoopers.

Stack & Bake Mexican Meal-in-One

     We had our first Mexican Meal-in-One is a restaurant in Salina, Ks. It started with a fried shell that was topped with refried beans, seasoned beef or pork, lettuce, tomatoes, and lots of cheese. 

     It an attempt to create a healthier version that captures similar flavors, I experimented with this baked version, cutting down on the cheese in the process. Of course, all of the amounts are variable. 

     I stacked it all up in a springform pan for easy cutting. By the way, I  wrote the recipe for a standard size springform pan . . .  but for the two of us I actually used a smaller size that I fitted with 6-inch tortillas, and I halved the amount of ingredients  listed below.

Stack & Bake Mexican Meal-in-One

1 lb. lean ground pork or ground beef

1 onion, diced

1 green pepper, diced

2 tablespoons homemade taco seasoning (or use a 1.25 oz. commercial pkg.) + ½ cup water

3 large (8-inch size) flour tortillas

1 (16 oz.) can refried beans

1 cup salsa

¾ to 1 cup shredded Mexican cheese blend

Topping could include: chopped tomatoes, cubed avocado, shredded lettuce, sour cream

1.  Add ground pork or beef to a hot Dutch oven or skillet. Also add diced onion and pepper and cook over medium heat until meat has browned and vegetables are tender. Drain excess grease if needed.

2.  Add in taco seasoning + water and let mixture simmer for about 10 minutes.

3.  Spray an 8-inch springform pan with nonstick cooking spray. While an 8-inch round cake pan will work, the springform pan with removable sides, makes it easy to cut the finished dish.

4.  For the 1^st layer, add ingredients in the following order:

a.     Place a flour tortilla on the bottom of the pan.

b.     Spread about ⅓ of the refried beans.

c.     Add about ⅓ of the taco meat filling.

d.     Add about ⅓ of the salsa.

e.     Sprinkle with ⅓ of the cheese.

5.  For 2^nd & 3^rd layers, repeat layering listed above.

6.  Bake in a preheat 350° for 20 to 30 minutes, or until hot and bubbly, and cheese is nicely browned.

7.  Let stand about 5 minutes before cutting. Add toppings of your choice, such as chopped tomatoes, cubed avocado, shredded lettuce and sour cream.

Recipe without photos . . .

Stack & Bake Mexican Meal-in-One

1 lb. lean ground pork or ground beef

1 onion, diced

1 green pepper, diced

2 tablespoons homemade taco seasoning (or use a 1.25 oz. commercial pkg.) + ½ cup water

3 large (8-inch size) flour tortillas

1 (16 oz.) can refried beans

1 cup salsa

¾ to 1 cup shredded Mexican cheese blend

Topping could include: chopped tomatoes, cubed avocado, shredded lettuce, sour cream

1.  Add ground pork or beef to a hot Dutch oven or skillet. Also add diced onion and pepper and cook over medium heat until meat has browned and vegetables are tender. Drain excess grease if needed.

2.  Add in taco seasoning + water and let mixture simmer for about 10 minutes.

3.  Spray an 8-inch springform pan with nonstick cooking spray. While an 8-inch round cake pan will work, the springform pan with removable sides, makes it easy to cut the finished dish.

4.  For the 1^st layer, add ingredients in the following order:

a.     Place a flour tortilla on the bottom of the pan.

b.     Spread about ⅓ of the refried beans.

c.     Add about ⅓ of the taco meat filling.

d.     Add about ⅓ of the salsa.

e.     Sprinkle with ⅓ of the cheese.

5.  For 2^nd & 3^rd layers, repeat layering listed above.

6.  Bake in a preheat 350° for 20 to 30 minutes, or until hot and bubbly, and cheese is nicely browned.

7.  Let stand about 5 minutes before cutting. Add toppings of your choice, such as chopped tomatoes, cubed avocado, shredded lettuce and sour cream.