Monday, October 13, 2014

Brisket Spinach Mole with Goat Cheese over Spaghetti Squash

     Are you a Mole and Goat Cheese fan!!!???  If so, head over to Whole Foods and pick up some Bunches&Bunches Mole Sauce and Whole Foods crumbled Goat Cheese.  Their Goat Cheese is simply divine and melts in your mouth!!!  Put it all together with some Brisket, Spinach, Garbanzo Beans and Bell Pepper and serve it over Spaghetti Squash and you have a bowl of heaven waiting for consumption !!!  Hello Fall Flavors  ;)

1 pound cook and diced Brisket
1 large Spaghetti Squash, halved lengthwise, scrape out seeds and bake face down at 425 for 45 min.
1 Tablespoon EVOO
1 large Yellow Onion
1 Tablespoon chopped jarred Garlic
1-2 cups fresh Spinach Leaves
1 Orange Bell Pepper, diced
1 can Garbanzo Beans, drained
1 can Black Beans, drained
1/2 cup Bunches&Bunches Mole Sauce
Goat Cheese Crumbles
Roma Tomato, diced and drained on Paper Towel, all day if possible

     Cut Spaghetti Squash lengthwise and scrape seeds, cook face down on foil lined cookie sheet at 425 for 45 minutes. Dice Brisket and set aside.  Heat EVOO in skillet, and add Onion and Garlic til golden brown, may take 30 minutes.  Then add Bell Pepper and Spinach til crisp tender and wilted, respectively. Finish by adding Brisket, Mole Sauce, and both Beans til heated thru.  Turn Squash face up and fluff strands from sides, and fill each cavity with half the Brisket mixture, and top each half with Goat Cheese and diced Tomato.  Enjoy  ;)   Serves 4-6

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