Southwest Spaghetti Squash

Ingredients

1 Spaghetti Squash (about 3 pounds)

1 15-ounce can mild rotel tomatoes

1 15-ounce can black beans, rinsed and drained

½ cup shredded Monterrey Jack cheese

¼ cup finely chopped cilantro **I substitute chopped parsley or omit altogether

1 teaspoon ground cumin

¼ teaspoon garlic salt

¼ teaspoon black pepper

Instructions

Preheat oven to 350 degrees.  Spray baking pan with nonstick cooking spray.  I use olive oil.

Cut squash in half lengthwise.  Remove and discard seeds.  Place squash, cut side down, in prepared baking pan.  Add ½ inch water.  Bake 45 minutes to 1 hour or just until tender.  **I use the convection oven for 15-20 minutes.

Or

Cut off the stem end of the squash, cut the squash in half and remove the seeds with a spoon. Add 1 cup of water to the pressure cooker pot. Place the spaghetti squash on a steamer basket or rack in the pot. Cook 8 minutes on high pressure. Use a quick pressure release.

When squash is cool enough to handle, use a fork to scrap the strands of “spaghetti” from the skin.

1.      Scrape “spaghetti” into a mixing bowl.

2.      Add rotel tomatoes, black beans, ½ cup shredded Monterrey Jack cheese, ¼ cup finely chopped cilantro (optional),  ground cumin, garlic salt,  and black pepper.

3.      Toss well. 

4.      Spoon mixture into prepared baking dish. 

5.      Sprinkle with ¼ cup shredded Monterrey Jack cheese.

6.      Bake, uncovered, 30 – 35 minutes or until heated through. **I use the convection oven for 15-20 minutes.   Serve immediately.

Makes 4 servings.

I like it served over lettuce.

Recipe shared by Kimberly A.