SOUTHWEST SPAGHETTI SQUASH ~
I got it out of a book called incredibly easy Vegetarian ~ google brings the exact recipe up, you can do it and print it out if you want...however...here it is...good and EZ
....so ez a guy can make it and enjoy a beer...or two
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
1Preheat oven to 350°F.
2Cut squash in half lengthwise.
3Remove and discard seeds.
4Place squash, cut side down, in greased baking pan.
5Bake 45 minutes to 1 hour or until just tender.
6Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl.
7Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well.
8Spray 1 1/2 quart casserole with nonstick cooking spray.
9Spoon mixture into casserole.
10Sprinkle with remaining 1/4 cup cheese.
11Bake uncovered, 30 to 35 minutes or until heated through.