This is a late post of the second part of our Fall Equinox and Yom Kippur Feast on Sunday. We focused on the seasonal harvest foods like squash which are now available at out local Farmer's market and store. Seasonal foods really help me to appreciate the blessings which each season have to offer.
1 two-pound turban squash
1 two-pound spaghetti squash
1 small yellow onion, chopped
1 can organic black beans
1 T. extra virgin olive oil
sea salt and pepper
1 T. natural brown sugar
fresh parsley, chopped for garnish
Sides:
2 large red potatoes, chopped and roasted with the squash
Preheat the oven to 350. Carefully knife the spaghetti squash so it doesn't explode. Place it in a Pyrex baking dish filled with about 1/2" water. Cut the top off the turban squash, as you would for a jack-o-lantern type pumpkin. Scoop out the seeds and pulp as shown below. Rather than discard the seeds, we roasted and topped the finished squash with them.1 two-pound spaghetti squash
1 small yellow onion, chopped
1 can organic black beans
1 T. extra virgin olive oil
sea salt and pepper
1 T. natural brown sugar
fresh parsley, chopped for garnish
Sides:
2 large red potatoes, chopped and roasted with the squash
Place the turban squash halves face down in the baking dish with the spaghetti squash. Fork the red potatoes and add them to the Pyrex dish. Bake for 35 minutes at 350. Flip the spaghetti squash and cover everything with foil. I removed the top of the turban squash since it was already cooked. Bake for an additional 25 minutes.
Remove from the oven and check that the squash is at least fork tender (taste, but don't burn yourself). Let the squash cool for a few minutes. Flip over the turban squash and spoon/scrape out the meat into a large mixing bowl. Slice the spaghetti squash lengthwise. Scoop out the seeds and pulp - we use these in my roasted squash and pumpkin seed recipe. Scoop out the remaining spaghetti squash meat into the mixing bowl. Add your chopped onion, drained black beans, and a handful of roasted seeds into the mixing bowl. Mix in the extra virgin olive oil, sea salt and pepper. For a hint of sweetness, add a tablespoon of natural brown sugar. Mix well. Spoon the mix back into the squash for serving. We served this with our Equinox feast of Cranberry Citrus Turkey, a side salad, and my Low Carb Harvest Pumpkin Pie (which is dairy, nut, and gluten free also).
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