I have heard sofrito is to Latin and Puerto Rican cuisines as the trinity is to Cajun cuisine. So many recipes I have collected from recipe boards and Pinterest start with sofrito. As I understand it each Puerto Rican family has their own sofrito recipe. Sofrito is usually a saute of onions, garlic, peppers, cilantro and tomatoes. It is added to everything from stew to beans. I have always wanted to try it for myself. This week I decided to finally give it a try. A long time ago during an online search, I saw a menu item called Spaghetti Squash with Sofrito and Beans. There was just a description no recipe or photo. For some reason it has been in the back of my mind as something I wanted to try one day. Well now I have gone and done it. And it is really good too. I love sofrito! It adds a sweet and tangy flavor to the beans. Dear sister remarked that it was similar to caponata. The onions, peppers, garlic and tomatoes really sweeten the sauce. The olives and capers add zippy acidity. This sofrito and beans is delicious on the spaghetti squash but I think it would be great in so many other ways. I think it would be great over rice, it would make a great side, a dip with corn chips or a filling for tacos or empanadas. I look forward to more experimenting with sofrito.
Spaghetti
Squash with Sofrito and Beans
Serves 4
Ingredients
2 tablespoons
olive oil
1 medium
onion, chopped
1 green
pepper, chopped
1 red bell
pepper, chopped
2 cloves
garlic, minced
2 medium
tomatoes, chopped
1/2 cup cilantro,
chopped (plus more for garnish)
8 oz. can no
salt added tomato sauce
1-1/2 tsp. Sazon seasoning
3/4 tsp.
kosher salt, or to taste
1/4 tsp.
black pepper, or to taste
1/8 tsp. red
pepper flakes, or to taste
1 can low
sodium black beans, drained and rinsed
1 can low sodium
red kidney beans, drained and rinsed
1/4 cup
pimiento stuffed olives, sliced
1 Tbsp.
capers
2 small
spaghetti squash
Directions
Heat a 3-1/2
quart saucepan over medium high heat. Add olive oil, onion, green and red
peppers; sauté until onion is translucent. Add garlic, continue to sauté until
fragrant. Add tomatoes, cilantro, tomato sauce and seasonings, stir to combine
and bring back to a simmer. Add beans, olives and capers, cover and simmer on
low while preparing the squash. Taste for seasoning and adjust if necessary.
To prepare
spaghetti squash: Cut squash in half. Scoop out seeds and discard. Place cut
side down in a microwave safe dish, add 1/4 cup of water and cover with plastic
wrap. Microwave for 8 minutes. Let cool 5 minutes (You may have to do each
squash or half separately). When squash is cool enough to handle, pull the
squash into spaghetti like threads. Season
with salt and pepper.
To serve: Top
each spaghetti squash half with a serving of sofrito and beans. Garnish with
additional cilantro if desired.
Linking to:
Miz Helen's Country Cottage: Full Plate Thursday
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
Reasons To Skip The Housework: STH Link Party
God's Growing Garden: Tuesday with a Twist
Spatulas On Parade: Wonderful Wednesday
Dizzy Busy & Hungry: Wine'd Down Wednesday
Buns In My Oven: What's Cookin' Wednesday
Ramblings of a (Bad) Domestic Goddess: Healthy Living Link Party
Hi Denise,
ReplyDeleteYour Spaghetti Squash with Sofrito and Beans looks fabulous! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Looks yummy. Thanks for sharing on the Healthy Living Link Party.
ReplyDeleteLooks delicious. I love the way you have served the sofrito right inside the squash half. :)
ReplyDeleteI love spaghetti squash and this recipe sounds delicious. Pinned & twitted. Visiting from Healthy Living blog hop
ReplyDelete