- Joined
- Jun 1, 2012
- Reaction score
- 23
- Age
- 41
1 Spaghetti Squash (3 lbs.)
1 (14 oz) can Mexican style tomatoes, drained
1 1/2 C cooked organic black beans or 1 (14 0z) can black beans, drained and rinsed
3/4 C. Pepper jack or cheddar cheese, shredded and tossed with taco seasoning *Optional* *I make a batch with it for Jack and a batch without it for me and it's delicous either way*
1/4 C. Cilantro, chopped
1 packet taco seasoning
Preheat oven to 350
Cut squash in half lengthwise and remove seeds
Place squash face down on aluminum foil lined baking sheet
Bake 45 minutes to 1 hour or until just tender *OR you can microwave squash if you're in a hurry*
Remove spaghetti strands from hot squash with fork and place strands in large strainer
Add tomatoes, beans, 1/2 C cheese, cilantro and remaining taco seasoning, toss well.
Spray 1 1/2 quart casserole nonstick cooking spray
Spoon mixture into casserole
Sprinkle with remaining 1/4 C. cheese
Bake uncovered, 30-35 minutes or until heated through
Serve immediately
1 (14 oz) can Mexican style tomatoes, drained
1 1/2 C cooked organic black beans or 1 (14 0z) can black beans, drained and rinsed
3/4 C. Pepper jack or cheddar cheese, shredded and tossed with taco seasoning *Optional* *I make a batch with it for Jack and a batch without it for me and it's delicous either way*
1/4 C. Cilantro, chopped
1 packet taco seasoning
Preheat oven to 350
Cut squash in half lengthwise and remove seeds
Place squash face down on aluminum foil lined baking sheet
Bake 45 minutes to 1 hour or until just tender *OR you can microwave squash if you're in a hurry*
Remove spaghetti strands from hot squash with fork and place strands in large strainer
Add tomatoes, beans, 1/2 C cheese, cilantro and remaining taco seasoning, toss well.
Spray 1 1/2 quart casserole nonstick cooking spray
Spoon mixture into casserole
Sprinkle with remaining 1/4 C. cheese
Bake uncovered, 30-35 minutes or until heated through
Serve immediately
