mmmm. My mom used to make spaghetti squash in place of spaghetti noodles. I'm going to have to buy one and try it with the olive oil/garlic and spaghetti sauce. I think even my picky dh would eat that with enough garlic!

Ooo. I want to try your recipe Gary, but I'll have to leave out the black beans. Wonder what I could put in instead, that isn't a bean...

Hmm...

Looks great!

Here ya go SHANNON

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.

Thanks EZ!!!!

I just made an amazing supper... it is "pasta"...... well it taste like it..

pre-heat oven 375,poke holes in squash (i do one on each side,then cook it for one hour..... WHEN it is done.... cut it lenghtwise in half then use a fork and take out all the seeds and pulp. NOW with the fork... start at the top and pull back towards you and you will see it starts to look like spaghetti. cont. doing this till all is pulled and shell is empty,I then dump it all into a LARGE frying fan/Wok. with EVOO & Mrs. Dash & a little bit a salt. turn it on simmer...
in next pan I saute onions peppers, mushrooms,asparagus,tomatoes, and any veggies you want.... omg... it tasted just like a pasta dish.... so yummy.

i am about to try making my first one. i am so not a cook But, since i am the only one who will probably eat it i'll just give it a shot!!! With enough garlic, how bad can anything be?!

-fm

I just recently tried spaghetti squash and was thrilled with the results. It's not only easy to prepare and delicious, but the leftovers lasted like four days in my fridge! I think next time I will saute the leftovers with garlic and butter and serve it with salmon.

That sounds amazing!

WW has a FABULOUS Spaghetti Squash Marinara Recipe. Essentially you cut a spaghetti squash in half, take out seeds and bake at 350 for 40 minutes. While that's cooking make a healthy 'sauce' to your liking. After squash is done baking, let cool for about 10 minutes then just start scraping out the insides. I've been afraid of this forever but decided to give it a whirl.....OMG, it is fabulous. Don't let the look of it deceive you. The squash is so crunchy.

Actually I just made it for lunch today and even put some ground turkey and an entire onion in the sauce. You really can't go wrong!

Don't be afraid and ENJOY!!!

P.S. I HATE to cook....this is soooooo easy!!

I put Olive Oil and herbs on it, turn it upside down and roast away for about an hour.

yummy

Perhaps this deserves it's own thread, but roast the seeds out of squash's and it is PHENOMENAL, better than pumpkin seeds. i have done this for acorn squash, organic spaghetti squash and regular spaghetti squash and it's been GREAT each time.

i wash them, springle them with sea salt and garlic powder, put on a pam'd cookie sheet and bake at 350 until done as you like, i like them very brown.

-fm

These all sound great. I haven't tries the spaghetti squash yet. I am looking forward to it though!