Southwest Spaghetti Squash
Submitted by Gerry Trout on Aug 05, 2017

Vegetarian recipe I got from Betty James

Servings:
6

Complexity:   
Very Easy

Total Time:
Under 2 hours

Ingredients:
1 spaghetti squash
1 can Rotel
16 oz cooked black beans
3/4 cup shredded Monterrey Jack cheese
1/4 cup chopped cilantro
1 teaspoon cumin
Garlic, salt, pepper to taste

Directions:
To cook the squash - cut it in half lengthwise, remove the seeds, and place cut side down in baking dish. (Add a little water) Bake at 350° for 45 minutes.
When squash is done, shred it with a fork and put it back in the baking dish. Add the remaining ingredients (layered is nice, but not necessary) with the cheese on top. Bake uncovered for 30 minutes.

Cook's Notes:
Try making your own Rotel using stuff you like (more hot peppers, onions, sweet peppers, corn, different beans, etc.)
You can use canned beans, we just don't.

350° for 45 minutes is how most winter squashes are cooked.