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.)
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