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Southwestern Stuffed Spaghetti Squash DASH Recipe

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This recipe for Southwestern Stuffed Spaghetti Squash DASH is from Down Home Cookin' with the Davis Girls, 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 (2 lb)
3 green onions
1 can (15.5 oz) black beans, rinsed
1/2 cup frozen corn
1/2 cup thick and chunky medium salsa
1 cup Mexican style finely shredded cheese, divided
Rotisserie chicken, if desired
Directions:
Directions:
Pierce squash in several places with fork or sharp knife; place in shallow microwaveable dish. Microwave on high 10 to 15 minutes or until squash is softened, turning every 5 minutes. Cool slightly

Heat oven to 375º. Cut squash in half; remove and discard seeds. Use fork to scrape insides of squash into strands; place strands in large bowl. Place squash shells, cut sides up, in shallow baking dish.

Slice onions, keeping white and green pieces separated. Add white onion slices to squash strands in bowl along with the beans, corn, salsa, chicken (if desired) and half the cheese; mix lightly. Spoon into squash shells; top with remaining cheese.

Bake 30 minutes or until filling is heated through and cheese is melted. Sprinkle with green onion pieces.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Really good, but I would hold some of the squash out and use it for something else--maybe use 3/4 of it. It would also be good with browned ground beef in it, but wouldn't be as healthy. Add some extra seasoning to spice it up if you need a kick!

 

 

 

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