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Southwest Spaghetti Squash

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Old 09-08-2008, 09:59 AM   #1
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Default Southwest Spaghetti Squash

1 spaghetti squash (about 3 lbs)
1 can (about 14 oz) Mexican-style diced tomatoes, undrained
1 can (about 14 oz) black beans, rinced and drained
3/4 cup shredded 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. Cut squash in half lengthwise. Remove and discard seeds. Place squash, cut side down, in greesed backing pan. Bake 45 minutes to an hour or until just tender. Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl. (Use oven mitts to protect hands).

2. Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper, toss well.

3. Spray 1 1/2 quart casserole with nonstick cooking spray. Spoon mixture into casserole. Sprinkle with remaining 1/4 cup cheese.

4. Bake, uncovered, 30 to 35 minutes or until heated through.

Serve immediately.
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Old 09-08-2008, 02:42 PM   #2
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Sounds nummy Wonder if we could nuke the squash to cut down time
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Old 09-08-2008, 04:01 PM   #3
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Any idea of the number of servings?

This sounds great!

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Old 09-08-2008, 08:38 PM   #4
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wow- YUM. This sounds fabulous!

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Old 09-08-2008, 08:44 PM   #5
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Yes! You can microwave the squash. Place cut side down in a shallow micro-safe dish with about 1/2 inch water, nuke for about 8 minutes.
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