Southwest Spaghetti Squash


In between the cookies and fudge and homemade ice cream, I try to create a balance by looking for healthier dishes and I find most of my inspiration at my sister-in-law's house.  She's always cooking something completely creative and good for you.  It's where I go to escape my evil "let's have brownies for dinner" self.  Over the weekend, she made this Southwest Spaghetti Squash from a vegetarian cookbook (I do not know the source).  It's completely delicious, and I only adapted it slightly to add a little more spice (green onions for tang and hot sauce for zing).  By the way, did anyone notice I just put the words "tang" and "zing" in parentheses?   

Southwest Spaghetti Squash
(Serves 6-8)

1 spaghetti squash, sliced lengthwise, seeds removed
1 14 oz. can diced tomatoes (I used one with bell peppers), drained
1 14 oz. can black beans, drained and rinsed
1 cup shredded Monterey Jack or Mexican Mix cheese, divided
1 bunch green onion, white and pale green part only, finely chopped
1/4 cup finely chopped cilantro
1 tsp ground cumin
1/2 tsp garlic salt
1/2 tsp salt
1/4 tsp black pepper
Hot sauce (optional)

Preheat oven to 350.  Spray baking pan with cooking spray.  Place squash cut-side down in dish and bake for 45 minutes.  Let squash cool slightly, and then shred with fork into large bowl.  Add tomatoes, beans, half of the cheese, green onions, cilantro and spices.  Sprinkle with hot sauce if using and stir.  

Place back in baking dish and top with remaining cheese.  

Bake for 30 minutes and serve immediately.  (If you want, you can garnish with more cilantro or sour cream.)


Anonymous said...

OK, I read like, all of your blog posting today and they are hul-larious. Love your blog, adding it to my list of daily reads. Too bad I cannot eat half the stuff you bake, if I did, well...I'd be fat.

Kelly said...

This sounds amazing! Definitely trying this one! Quite good for you too!

Jess said...

LOOOOOOOOOOOOVE this! (vegetarian)

Melissa said...

I made this on Monday and have been bringing it with me to work for lunches. It's a definite keeper (and the hot sauce totally makes it). Thanks for the recipe!

ladygar said...

Tried this tonight and it was delicious! Added some semi-stale tortilla chips for crunch (they needed to go and too guilty to throw them out) and I have a faster way to cook spaghetti squash, just cut one in half, remove the seeds and stick it in the microwave with a bit of water for 10 min...done and done :)

btw, I love your blog!

Amanda Zazycki said...

Made this tonight and it was to die for. I was skeptical as spaghetti squash isn’t my fave but I will definitely make this again. The flavor was spot on and the hot sauce was that secret touch. I did add a can of corn and some low fat cream cheese that I needed to use up. This recipe makes a ton but you’ll be glad it did, that’s how good this was!


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