(serves about 20-24 tostadas)
Squash a la veracruzana prep:
1 ea onion, sliced
2 ea bell peppers
8 ea garlic cloves, sliced
¼ tsp chili flakes
4 cups diced, ripe tomatoes
3 tbsp green olives, sliced
3 tbsp capers, chopped
8 cups spaghetti squash, cooked & prepped
1 tbsp cilantro, chopped
Oil as needed (about 2 tbsp)
Salt & pepper to taste
Squash tostadas assembly:
24 ea tostadas
2 cups beans, refried
2 cups cabbage, shredded (or crisp greens)
1 cup whole milk Greek yogurt (or sour cream)
1 cup goat’s milk Feta
1 cup cilantro leaves
1 cup salsa of choice
6ea avocados (optional)
Method:
- Roast, scrape and reserve the spaghetti squash.
- Sautee the onions, peppers, garlic and chili flakes in oil. Once translucent, add tomatoes and cook down excess water. Season as you go.
- Once reduced by about 25% add olives and capers.
- Once it’s back at a simmer, reheat the squash in the sauce and finish with the fresh cilantro. Reserve.
- Smear tostadas with beans, pile on squash mixture, top with cabbage, salsa and finish with the cream, crumbled cheese, cilantro & (optional) sliced avocado. Can be served hot or cold.