I had a spaghetti squash to use from our veggie delivery last week and I was able to find a fantastic recipe and just had to share. This recipe is sure to be added to our regular rotation.
Enjoy! You won't be sad you made it either. I promise. So try it out.
Southwestern Spaghetti Squash (serves 4)
- 1 spaghetti squash (3 pounds)
- 1 (14 ounce) can Mexican-style tomatoes, undrained
- 1 (14 ounce) can black beans, drained and rinsed
- 3/4 cup monterey jack cheese, divided
- 1/4 cup finely chopped cilantro
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic salt
- 1/4 teaspoon black pepper
- Preheat oven to 350°F.
- Cut squash in half lengthwise. (Anyone out there have any good tips on doing this so you dont lose any fingers or cut your arm off?)
- Remove and discard seeds.
- Place squash, cut side down, in greased baking pan.
- Bake 45 minutes to 1 hour or until just tender.
- Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl.
- Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well. (I mixed all this together while the squash was baking to save time)
- Spray 1 1/2 quart casserole with nonstick cooking spray.
- Spoon mixture into casserole.
- Sprinkle with remaining 1/4 cup cheese.
- Bake uncovered, 30 to 35 minutes or until heated through.
- Serve immediately.