I found this recipe on the Fat Free Vegan Kitchen website and couldn’t wait to make it. It looked amazing and tasted amazing too!
Set the oven to 350 degrees. Spray pan and sautee onion, garlic, and peppers until tender. Add beans, chili, corn, spinach, chili powder and stir until heated throughout.
Remove from heat and add spaghetti squash, lime juice, and salt. Pour into an oiled casserole dish.
In a bowl, mix together crust ingredients. Pour on top of squash mix and sprinkle with chili powder. Cook for 25 minutes or until browning.
Now for what happened with my meal…..
I used milk instead of water for the crust. I misunderstood the recipe where it says 1/2 cup + 1 tbsp of hot water. I thought that the author of the recipe had left out an ingredient after the half cup and didn’t realize she was saying 1/2 cup of water AND 1 tbsp of water. So instead, I just used 1/2 cup almond milk.
I also misread the salt amount for the casserole mix and thought it said tablespoon, yikes! Since I thought that was a bit much, I put in less than that, but still more than a tsp. Needless to say, I found the dish to be a bit salty. Ironically, the feed back given on the website where I found the recipe was mostly in regards to lack of taste.
Instead of 2 tbsp of lime juice, I used about a quarter of a lime.
All in all, it turned out well…..it was a little too salty for me, but I know better for next time. We added some salsa on top to really give it that Santa Fe feel…..
I think this recipe would make for great lettuce wraps minus the crust. I’ll give it a go one day and post about it.
Until then, give this dish a go……Happy Casserole-ing!