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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Spaghetti Squash - Southwestern Recipe

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This recipe for Spaghetti Squash - Southwestern is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 spaghetti squash (about 3 pounds)
1 can ( about 14 oz ) Mexican-style diced tomatoes, undrained
1 can ( about 14 oz ) black beans, rinsed and drained
3/4 cup( 3 ounces) shredded Monterey jack cheese, divided
1/4 cup finely chopped cilantro
1 teaspoon cumin
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
Directions:
Directions:
1. Preheat oven to 350ºF. Spray baking pan and 1 1/2 quart baking dish with nonstick cooking spray. Cut squash in half lengthwise. Remove and discard seeds. Place squash, cut side down, in prepared baking sheet. Bake 45 minutes to 1 hour or just until tender. Shred hot squash with fork; place in large bowl. ( Use oven mitts to protect hands).

2. Add tomatoes, beans, 1/2bcup cheese, cilantro, cumin, garlic salt and pepper; toss well. Spoon mixture into prepared dish. Sprinkle with remaining 1/4 cup of cheese.

3. Bake, uncovered, 30 to 35 minutes or until heated through. serve immediately.
Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
Tip: If you don't have time to bake it, pierce the whole uncut squash with a knife and microwave in ton high 15 minutes or until tender. Let cool 10 minutes. Cut in in half, scoop out seeds and shred squash with a fork.

 

 

 

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