Saturday, November 27, 2010

Southwest Spaghetti Squash

Squash that doesn't taste squashy? Yes, please. I'm trying to like it, I really am, but I don't want every squash-based meal to taste like, well, mashed orange squash.

This dish will get another chance in our kitchen. I tried to make it a slow-cooker-friendly meal so we could eat immediately after running group, but it didn't really work out the greatest. I couldn't decrease any liquids, since there aren't any additional liquids, so it turned out very soupy. I made a last-minute decision to serve it over leftover brown rice, which saved us from going out for crappy fast food. The flavor was great--pretty powerful heat from the tomatoes, actually--and I would like to see how it turns out in a casserole dish as written.

Southwest Spaghetti Squash

from Favorite Brand Name Incredibly Easy Gluten-Free Recipes

serves 4

1 spaghetti squash, about 3lbs
1 can (14.5oz) Mexican-style tomatoes, undrained
1 can (15oz) black beans, rinsed and drained
3/4 cup shredded Monterey Jack cheese, divided (we used cheddar)
1/4 cup finely chopped cilantro
1 tsp ground cumin
1/4 tsp garlic salt (I subbed kosher salt and garlic powder)
1/4 tsp black pepper

1. Preheat oven to 350* and spray a large baking pan and a 1.5qt casserole dish with nonstick cooking spray. Cut squash in half lengthwise. Remove and discard seeds. Place squash, cut-side down, on prepared baking pan. Bake 45-60 minutes until tender. Shred squash with two forks; place in a large bowl.

2. Add tomatoes, beans, 1/2 cup cheese, cilantro, cumin, garlic salt, and pepper; toss well. Spoon mixture into prepared casserole dish. Sprinkle with remaining 1/4 cup cheese.

3. Bake uncovered 30-35 minutes or until heated through. Serve hot.

If I were to attempt this in the slow cooker again, I would drain the tomatoes, omit the last 1/4 cup of cheese, and maybe mix in some more beans.


  1. Ugh, I wish I had seen this recipe before I made spaghetti squash lasagna. Looks yummy!

  2. I made this today. I alter the recipe a bit to make it more of a meal.I cooked it on the stove top in a large 4 quart pan. I added lean seasoned ground turkey with red,yellow& green peppers. then added all the ingredients and let it simmer.I did drain the tomatoes as much as I could without making the tomatoes smushy, I didn't add the cheese it wasn't necessary.It was great on this cold day in DC. I also used chopped garlic instead of the powder. I going to make cilantro tacos with the remainder of the cilantro later this week. great recipe