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Food & Recipes

Foodie 411

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Mexi Squash

By The Sprouted Kitchen
WebMD Recipe from Foodily.com

Ingredients

2-3 pounds
spaghetti squash
3/4-1 cup
queso fresco/ feta cheese
1 half
red onion, finely diced
1/3 cup
cilantro, chopped
1/4 cup
lime juice, two limes
2 tablespoons
agave nectar
3 tablespoons
extra virgin olive oil
2 cloves
garlic, minced
1/2 teaspoon
cumin
1 teaspoon
red pepper flakes
1 teaspoon
coriander seeds
to taste
salt

Instructions

Pre-heat oven at 375 degrees.
Cut squash in half length wise, scoop out seeds, and place cut-side down on a rim baking pan. Fill the bottom with about a half-inch of water. Bake on the middle rack for about 50 minutes. You know it is done when the flesh is tender enough to shred easily.
While the squash is baking, dice the red onion and chop your cilantro.
Make the dressing: start with the red pepper, fresh garlic, coriander, and cumin and grind together with a spice grinder, pestle, or back of a wooden spoon. Add the lime juice and agave and whisk together. Drizzle in the extra virgin olive oil and whisk again. Add a generous pinch of salt; you can add more at the end.
Remove the squash and let it cool enough to handle. With a fork, scrape the inside of the squash into a large bowl, it will look like spaghetti, hence the name. Add the onion and dressing and toss to coat while still warm so it softens the onion and garlic flavors. Test for salt and pepper. Add in the cilantro and half of the cheese, toss again. Serve with fresh cilantro and cheese on top.

Reviewed July 16, 2012

From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com