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Tex-Mex Spaghetti Squash Recipe

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This recipe for Tex-Mex Spaghetti Squash, by , is from The Book of Cooking, 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!

Veronika White


• 2 medium spaghetti squash
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 large red bell pepper, diced
• 14-oz. can red or black beans, drained and rinsed
• ½ tsp. chili powder
• 2 tbsp. canned chilies or jalapenos (optional)
• 1 cup tomato sauce
• ½ cup fresh cilantro, finely chopped
• 1½ cup Colby or Monterey Jack/Mozzarella cheese, shredded and divided
• ¼ tsp. salt
• ½ tsp. freshly ground pepper
• Cooking spray

1) Preheat oven to 375º F
2) Cut squash in half lengthwise and scoop out the seeds with a spoon. Lay skin side-down on a rimmed baking sheet lined with parchment paper and sprinkle with salt and pepper. Bake for 45 minutes or until cooked to the touch with a fork
3) Removed the baked spaghetti squash from the oven and let it cool for a few minutes. Using a fork, pull the "spaghetti" strands away from the sides and put them in a large bowl
4) While the squash is baking, preheat a medium skillet over medium heat and spray with cooking spray. Add onion, garlic and bell pepper and sauté for 4 to 5 minutes or until golden brown, stirring occasionally
5) Add beans, chili powder, chilies, tomato sauce and cilantro and stir. Remove from heat and add ½ cup of the cheese. Stir again
6) Fill the spaghettwith a heaping ¾ to 1 cup prepared bean/pepper mixture and sprinkle with ¼ cup cheese each
7) Bake for an additional 10 minutes or until the cheese is melted
8) Serve hot, garnished with extra cilantro

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