“In my childhood, America was like a religion. Then, real-life Americans abruptly entered my life – in jeeps – and upset all my dreams.” ~ Sergio Leone, Italian born film director, producer, and screenwriter known for his work making Spaghetti Westerns (1929 – 1989)

Remember those Westerns made during the 1960’s? They were such a hoot. The Good, the Bad and the Ugly was even fun to say! Now that Oscar has gone home and red carpet rolled up, it is a great time to look at some cult classics.

At the produce market last week, the spaghetti squash was labeled “The Fun Squash!” Well, it is! Despite sharing the vitamins, minerals, and fiber of their classification, this winter squash separates itself from the rest of the gang by having a totally different texture that is like al dente spaghetti, not at all squishy. And this is the easiest of all the winter squashes to cook.

The most suggested use for spaghetti squash is to simply cook it and top with an Italian style pasta sauce. Here, we give it more of a Southwestern flair with peppers, cumin, and cilantro. Edemame (shelled soy beans) or pepitas (shelled pumpkin seeds) give this dish the protein that make it the main course for Meatless Monday.

The fiber content of the combined ingredients make Spaghetti Western Squash much more filling and substantial than it appears, but serve it over mashed potatoes if you want to give it more of a casserole feel.

Spaghetti Western Squash
Serves 4
Time: 30 minutes

VEGAN
1 medium spaghetti squash
½ cup water
2 tablespoons olive oil
1 medium zucchini, diced
1 (4-ounce) can diced green chilies
2 tablespoons capers, drained
1 (15-ounce) can diced tomatoes, drained well
1 (8-ounce) package frozen, shelled edemame, thawed OR 1 cup toasted pepitas (shelled pumpkin seeds)
¼ cup lemon juice (from 1 large lemon)
¼ cup snipped cilantro OR 1 tablespoon dried oregano
½ teaspoon ground cumin
¼ teaspoon ground chipotle or cayenne pepper

Split squash lengthwise and scrape out seeds. Place into microwave-safe dish, cut side up. Pour water into dish and cover with lid or a piece of plastic wrap.

Microwave cook on highest level 15 minutes to start. Cook in 3 – 5 minute increments longer, testing periodically for doneness. Spaghetti squash is done if the strands easily release from the rind and are tender to bite (not mushy!). Allow to rest, covered, for 5 minutes after cooking.

While the spaghetti squash is resting, sauté zucchini in olive oil, in a large skillet or soup pot. When the zucchini is soft and beginning to brown, stir in the remaining ingredients. Scrape the cooked squash into the pot and gently fold to combine with the zucchini mixture. Serve while hot.

Visit Amazon for a list of Spaghetti Westerns and while you’re there, don’t forget to check out the “look inside” feature of our very own Mosaic Meals cookbook.