Roasted Spaghetti Squash with Spicy Red Beans, Mushrooms and French Shallots

Isn't spaghetti squash just one of the best vegetables out there? A lot of people have labeled it, "the healthy alternative to pasta." I disagree with this. I believe it shouldn't be seen as a pasta replacement, but standing solo- stringy and strong. Am I alone when I say it is immensely satisfying to scoop out of the skin? Is there anyone else who has, in the past, burnt their friends a little by thrusting a fork and a still-broiling squash into their hands because they couldn't wait one more minute to see them try it for the first time? If you're hearing crickets right now, you need to come with me. Come on- go grab your squash, and let's go. Let's help build the self-esteem and independence of the spaghetti squash. A whole new vegetable of opportunities awaits you on the other side. 

I have been trying to break out of my usual yellow-onion spell, and welcomed some shallots into my pantry. They're more pungent than other onions when raw, but tend to have more of a delicate flavour when cooked. Since I am trying not to overpower the often cheese-laden spaghetti squash, they seemed to be a better fit for this recipe.  

Roasted Spaghetti Squash with Spicy Red Beans, Mushrooms and French Shallots

Ingredients 

1 spaghetti squash

1 tbsp olive oil
1 tsp cocoa powder
1 tbsp fresh basil, chopped

1/2 tsp chipotle pepper powder
1 tsp fresh ground black pepper
1 pinch sea salt, to taste
2 french shallots
2 cloves garlic
1 cup chickpeas, rinsed well
1 cup red beans, rinsed well
6 cremini mushrooms

Directions

Pre-heat oven to 375 degrees F. Cut spaghetti squash lengthwise. Scoop out seeds and loose innards to discard. Brush outer rim with a tsp of olive oil and place face-down on a baking sheet or tray. Roast for 40-50 minutes. 

Meanwhile, thinly slice the shallots. Peel, crush and chop the cloves of garlic. Fry both with remaining olive oil, cocoa powder, basil, chipotle pepper powder, black pepper and salt on medium heat in a saucepan for 5 minutes, or until the garlic begins to turn golden and shallots are turning translucent. Add the chickpeas, red beans and mushrooms, and fry for an additional 10 minutes, stirring occasionally. 

Remove spaghetti squash from the oven. To test if it is ready, flip it over and see if you can easily poke a fork into the inside. It should feel soft right to the outer skin, and easily come loose. Put it back into the oven for 5 minute intervals if it still feels a bit crunchy.  

When the spaghetti squash has been out of the oven and cooled for at least 15 minutes (unless you want to put an oven mitt over one hand because it's one of your favourite things to do and you can't wait, like me), using a fork, scrape out the inside into a deep separate bowl. You may do this right into the saucepan if it is big enough. Toss all ingredients together until squash is well coated. For serving, you can spoon it back into the skin. Makes 5-7 servings.