I’ve recently been introduced to spaghetti squash and I really enjoy it! It makes for an interesting, but yummy substitute for pasta with some marinara or red meat sauce. But this is the best way I’ve had it so far:
Southwest Spaghetti Squash
- 1 spaghetti squash (abt. 3 lbs.)
1 can (abt. 14 oz.) Mexican-style diced tomatoes
1 can (abt. 14 oz.) black beans, rinsed and drained
3/4 cup (3 oz.) shredded Monterey Jack cheese, divided
1/4 cup finely chopped cilantro (I left this out when I made this – it’s up to you, I think)
1 tsp. ground cumin
1/4 tsp. garlic salt
1/4 tsp. black pepper
Preheat oven to 350. Spray baking pan and 1.5-quart baking dish with nonstick cooking spray.
Cut squash in half lengthwise. Remove and discard seeds. Place squash, cut side down, in prepared baking pan. Bake 45 min to 1 hr. or just until tender (I’m told this can also be done in the microwave). Shred hot squash with fork; place in large bowl. (Use oven mitts to protect hands!)
Add tomatoes, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well. Spoon mixture into prepared dish. Sprinkle with remaining 1/4 cup cheese.
Bake, uncovered, 30-35 min. or until heated through. Serve immediately.
Suggestion for leftovers: it is also good heated up with some cooked chicken. The refrigerated packaged kind works perfect!