Vegetarian Tamale Pie
This dish is great as a side dish, main course or cold the next day.
To start take a small spaghetti squash, pierce the skin a few times with a knife and bake for 45 minutes at 350 F.
Once spaghetti squash has baked, cut lengthwise and remove seeds. Drag a fork along the flesh to create spaghetti like strands of squash. Scoop into a prep bowl for later.
In a large pan saute one medium onion (diced), two cloves of diced garlic, and four roasted chiles (skin, stems and seeds removed). Season with a pinch of salt and one teaspoon of cumin.
Once onions are translucent, add in one can of black beans and prepared spaghetti squash. Add enough olive oil to keep from sticking to the pan.
Allow this to cook on low heat, covered while you prepare the corn bread topping.
Prepare one box of corn bread mixture as directed on the box, then add a bit more milk to make the batter runny.
Spread the vegetable mixture evenly in either your oven proof pan or a casserole dish and pour the cornbread mixture over. Then cover and place in a 350F oven.
Bake for 30 minutes covered or until the cornbread is about finished, then sprinkle with cheddar cheese and bake for another 15 minutes uncovered.
Let cool 10 minutes then enjoy.
