According to my reliable sources, there’s some sort of big athletic event coming up this Sunday called the Super Bowl. Apparently, it’s a game that has to do with two groups of big, burly men in spandex pants who run back and forth across a large grassy field carrying an oblong piece of stuffed brown leather, all the while trying to not get tripped or bear-hugged by their opposing teammates. If and when they actually make it to one end of the field called the end zone, they are then required to throw the piece of brown leather down and do a silly little dance followed by a few fist pumps… much like those puffy boys on steroids on the Jersey Shore, minus the alcohol. For the players, I mean. Apparently it’s an unwritten law or rule that if you are a spectator in this annual event, you must ingest your weight in beer over the course of the game and eat only foods containing mass amounts of cheese, meat and butter… all fried, of course. In my opinion, they should change the name of this particular event to the Super Bowel, because man oh man.. the action toilet bowls across America are going to see following these five hours of gluttony… yeah, pretty super.
Despite my hesitations to mi mama’s suggestion of hosting a party to celebrate this particular day, I still agreed it would be fun to have a group of people over for the event. At the very least, it would give me an excuse to cook up a lot of yummy, healthy foods for a bunch of mis padres crazy amigos. I just hope they’re not expecting the typical Super Bowl fare of chicken-fried bacon cheese fries, lard-infused Oreo-creme puffs and of course, the much-loved and ever-so-popular Beer Pong tournament. Sorry kids (and Mama), but not this year. No no, this year’s party will more than likely consist of my slow cooker Lentil Chili, a big bowl of my Creamy Guacamole and perhaps a few Peanut Butter Balls or two. I still haven’t narrowed down the final menu yet, but I promise to share with you everything else I come up with once I do.
Until then, I have a fun recipe to share with you today. It’s kind of a spin on my Stuffed Bell Peppers except utilizing a Carnival squash I received in my CSA box this past week. So today, mi compadres, I present to you my Spicy Mexican-Stuffed Winter Squash.
Spicy Mexican Stuffed Carnival Squash
1 Carnival squash, or spaghetti squash or acorn squash or delicata squash… use whatever kind you want
2 tsp can0la oil
1/2 lb ground turkey breast, beef, soy crumbles or lentils
1 /2 large yellow onion, diced
2 garlic cloves, minced
1/2 red bell pepper, diced
1 cup cooked rice, quinoa or millet
14.5 oz can diced tomatoes, drained
1/2 cup salsa or picante sauce
2 tsp ground cumin
2 tsp chili powder
1 tsp dried oregano
1/4 tsp ground red pepper
1 cup frozen or fresh corn
shredded cheese, for topping
1) Pre-heat oven to 400 degrees.
2) Cut squash in half and scoop out seeds and stringy innards. Bake cut-side down in a casserole dish filled with 1/4 inch of water for 30-40 minutes.
3) Remove from oven and set aside on a separate plate to cool slightly.
4) Heat oil in a large skillet over medium. Add meat or meat substitute and onion and cook until onion is softened and meat is no longer pink. Add garlic and bell pepper and cook 5 minutes.
5) Add rice, diced tomatoes, salsa, corn and spices and cook until heated through.
6) Scoop mixture into squash halves. Bake in oven for 10-15 minutes. Top with cheese and bake an additional 5 minutes or until cheese is melted.
7) Plate and serve and enjoy! Such a fun stuffing for a plain old winter squash.
If you have any leftover stuffing, use it the next day wrapped up in a tortilla or heated up in a casserole dish.
Well amigos, I must be going now. I had my Bachelor’s degree from mi universidad framed over the weekend, and now I need to find an open space in my trophy room in which to display it.