meatless wonder

I'm sure many of you out there know people or have husbands who dont believe in meals without meat. To them, its just not a meal. But I finally found one!

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)

Ingredients

• 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

1. Preheat oven to 350°F.
2. 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?)
   
3. Remove and discard seeds.
4. Place squash, cut side down, in greased baking pan.
5. Bake 45 minutes to 1 hour or until just tender.
6. Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl.
7. 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)
   
8. Spray 1 1/2 quart casserole with nonstick cooking spray.
9. Spoon mixture into casserole.
10. Sprinkle with remaining 1/4 cup cheese.
11. Bake uncovered, 30 to 35 minutes or until heated through.
12. Serve immediately.

I served it with corn chips, avocado, and sour cream on top. Perfect fall meal.