SPAGHETTI SQUASH IN THE SHELL ENJOY DAN:

                  SPAGHETTI SQUASH IN THE SHELL by CHEF DAN:

Serves 2-3

INGREDIENTS:

1-spaghetti squash (about 1-1/2-pounds)

1 tablespoon vegetable oil

 2 garlic cloves, smashed

1 (15.5 Oz) can black beans, strained

1 (16 Oz) bag petite white corn

3 scallions, bias sliced into 1/2-inch lengths

8 crimini mushrooms, quartered

1 cup coleslaw mix of carrots, and cabbage

1 teaspoon dried red chilies

1 teaspoon sesame seeds

SAUCE;

2 tablespoons EACH soy sauce, and tamarind

1/2-teaspoon brown sugar

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Cut squash in half, and remove seeds.

2.   Place cut side down in prepared baking dish.

3.   Place in the dish and add 2 cups of water.

4.   Bake for 50-60 minutes.

5.   Let cool for about 10 minutes, reserving shell.

6.   Use a fork to scrape out the flesh into strings, season with S. &. P.

7.   In a skillet over medium-high heat and when sizzling.

8.   Add onions and mushrooms, sauté for 4 minutes.

9.   Add garlic and sauté 1 minute.

10.                Add black beans, corn, coleslaw, and chilies, and cook for 4 minutes.

11.                Add spaghetti squash, scallions and sauce, mix well until the sauce has evenly coated all the vegetables.

12.                Cook for 2 minutes.

13.                Transfer to the squash shell and top with sesame seeds.

ENJOY DAN:                                               PLANT SEEDS & SING SONGS: