You probably have learned by now that I LOVE adzuki beans. I have talked about them in other blog posts and I include a simple recipe for adzuki beans in the Nourishing Fertility e-book. I asked Abby Fammartino for her favorite Adzuki bean recipe and she supplied us with this hearty and nurturing beauty.  I hope you enjoy! -Liz

Tonifying Spaghetti Squash Casserole with Adzuki Beans and Shiitakes

Yield: 8 servings

Spaghetti squash is chock full of vitamins and minerals, especially carotenes. Adzuki beans are tonifying to the body, and act as an edible remedy for water retention. Though this recipe may seem daunting with various steps, it is well worth it! A satisfying, warming fall or winter dish that will surely make leftovers. Once you make it once, you will get in the flow of timing the soaking of beans and nuts – remember it always saves time to set up your ingredients before you start! Happy Cooking, Chef Abby Fammartino

Pair this meal with a side salad for a completely satisfying vegetarian meal.

Do ahead: 

Soak your cashews or almonds and adzuki beans overnight or at least 4 hours before cooking. Oil a large baking dish for the casserole.

Ingredients:

• 1 spaghetti squash, cut lengthwise with seeds scooped out
• 2 T. olive oil
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 cups shiitake mushrooms, roughly chopped
• 28 oz can crushed tomatoes
• ¼ cup chopped basil (or 1 T. dried basil)
• 2 cups adzuki beans – soak at least 4 hours, drain, cook* until tender (35 minutes)

1. Oil open side of spaghetti squash, place on a baking sheet and bake for 35 minutes on 425. When squash cools enough to handle, remove the “meat” with a fork, breaking it into strands. Set aside.
2. Heat olive oil in a heavy pot over medium heat. Add the onion and a pinch of salt. Sauté about 5 minutes, stirring occasionally.
3. Add the garlic, carrots, and shiitake mushrooms. Sauté until vegetables are tender, about 5-7 minutes, stirring as needed.
4. Stir in 1 can crushed tomatoes, chopped basil, and adzuki beans. Lower heat and simmer, uncovered, on medium-high heat, about 10 minutes. While pot simmers, prepare the Herbed Ricotta “Cheese” or skip this step if you’ve done ahead.
5. Add spaghetti squash to simmering pot and remove from heat. Scoop half of the mixture into the bottom of an oiled baking dish. Top with half of the “ricotta”, then add the rest of the squash and the remaining “ricotta”.
6. Bake uncovered on 350 degrees, for 30 minutes, until the top is bubbly and nicely browned.
7. Cool 20 minutes before serving. Enjoy!

*To Cook the Adzuki Beans:

After beans are soaked, drain the water and rinse the beans well. In a medium pot over the adzuki beans with water (2 inches above the beans). Bring to a boil, lower heat to a simmer and be sure to skim off any white foam using a ladle as the beans cook, about 35 minutes. Drain and proceed with recipe.

Herbed Ricotta “Cheese”
Yield: 2 cups

This recipe can be made a few days in advance, and if you have extra serve it on salads or as a dip for vegetables.

Ingredients:

• 2 cups cashew pieces or almonds, soaked 4 hours or overnight
• 1/4 c lemon juice
• 1-2 tablespoons olive oil
• 1/4 cup parsley
• 1/4 cup oregano (or herb of choice)
• ½ teaspoon salt

Method: Combine all ingredients in a blender or food processor, pulsing until even. No need to make it very smooth, you want it to be even but with texture. Adjust flavor to taste.

All recipes by Abby Fammartino, owner/chef of Abby’s Table in Portland, OR

Recipes by Chef Abby Fammartino, Owner/Chef of Abby’s Table, Portland OR.