Wednesday, October 20, 2010

Chipotle Black Bean and Spaghetti Squash Pancakes: The Little Squash that Could

For two weeks, my 79 cents per pound spaghetti squash has been on the kitchen table begging for creativity.  While it makes a nice ornament, a recipe search was necessary.  After google searching spaghetti squash, I found a recipe for modified potato pancakes using the squash in place of the potato.  Intrigued, I started to think of ways to expand on the idea (i.e. make it less boring), since it only called for eggs and squash.  The result: Chipotle Black Bean and Spaghetti Squash Pancakes.  That squash had NO idea what was coming!  These were so delicious the boyfriend couldn’t even save one for lunch.  The amount of spices makes for a mild to moderate kick.  I would recommend trying one, and adding more seasoning if desired. 
Chipotle Black Bean and Spaghetti Squash Pancakes
·         1 2 pound spaghetti squash
·         1 15 oz can (or 1 ½ cups soaked) black beans
·         2 tablespoons fresh chopped cilantro (plus more for topping)
·         1/3 of one onion diced
·         3 cloves garlic pressed
·         1 teaspoon lime juice
·         1 teaspoon ground cumin
·         ½ teaspoon ground chipotle chilis
·         ½ teaspoon medium-hot standard chili powder
·         3 eggs
·         2 tablespoons olive or grapeseed oil
·         Queso fresco (crumbled)
·         Mashed avocado
·         Fresh salsa
·         Cilantro
·         Tomato

1.       Chop squash into large pieces, remove seeds and roast 1 hour or until soft at 375 degrees.  This step can be done early and the squash stored in the refrigerator until making the pancakes. 
2.       After the squash is cooled enough for handling, scoop squash off peel into a medium bowl.
3.       Add beans, chopped cilantro, onion, garlic, lime juice, chipotle chili powder, traditional chili powder, cumin and eggs. 
4.       Mash all ingredients together, making sure to break up all pieces of squash. 
5.       Heat oil over high in a large skillet, and pre-heat oven to 375.
6.       Drop small handfuls of mix into the skillet; cook 1-2 minutes on each side until golden brown.
7.       Transfer to baking sheet and bake for 5 additional minutes.
8.       Serve with toppings or wrap in a tortilla.

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