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Southwestern Spaghetti Squash

SUBMITTED BY: RR

"A great fall or winter side dish, this also can be served as a vegetarian main course."

RECIPE RATING:

Read Reviews (6)

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PREP TIME	20 Min
COOK TIME	1 Hr
READY IN	1 Hr 20 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 spaghetti squash, halved and seeded
1 tablespoon olive oil
1 (15 ounce) can black beans, rinsed and drained
2 tomatoes, chopped
1 green bell pepper, chopped
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/4 cup chopped fresh cilantro
salt and pepper to taste

DIRECTIONS

Preheat an oven to 425 degrees F (220 degrees C).
Place squash halves in a shallow baking pan with about 1 inch of water.
Bake squash in the preheated oven until soft, about 1 hour.
Scrape flesh of squash from the rind using a fork and place in a large serving bowl.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir the black beans, tomatoes, bell pepper, and garlic in the hot oil until the vegetables are soft and the liquid has reduced, about 10 minutes; pour into the bowl with the squash; toss to combine. Add 1 tablespoon olive oil, the vinegar, and cilantro and toss again. Season with salt and pepper to serve.

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REVIEWS

Reviewed on Oct. 12, 2008 by JessG

Interesting. I substituted kidney beans for black beans, mushrooms for green pepper and didn't... MORE

Reviewed on Nov. 3, 2008 by David Z.

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

David Z.
Nov. 3, 2008

I'm giving this 4 stars after having made a few alterations. First, I left out the tomatoes, cilantro, and red wine vinegar simply because I didn't have any on hand. I then used both green and red bell peppers (good for the flavor and the color), some chili powder (to taste), and added some frozen corn that I had left over. Having cooked these ingredients on the stove top, as well as the garlic, black beans, and olive oil from the recipe, I mixed it all together with the squash. To finish, I topped it off with my favorite salsa (Southwest Salsa from Safeway). In the end, it was pretty dang good. Definitely not bland, as it has been called in other reviews, but I think this was largely due to my alterations - the salsa is what really helped I think. My wife also added sour cream, which she claims was another great addition (I'm not a fan of sour cream, so no comment from me). Really, the only reason I gave it 4 stars and not 5 in the end is that the texture was a bit "mushy" which detracted slightly from the overall experience. We ate it as a meal in and of itself, but it would go along great as a side to many Southwestern/Mexican/Spanish inspired dishes. I think I might try the leftovers in a tortilla with some cheese tomorrow.

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4 users found this review helpful

I'm giving this 4 stars after having made a few alterations. First, I left out the tomatoes,... MORE

Reviewed on Nov. 21, 2008 by Shmooge

I actually used this as a guidline and changed it to fit what I had in the house. I used... MORE

Reviewed on Oct. 20, 2008 by sk51

I like all of the ingredients in this recipe and gave it a try. It was a little bland. I also... MORE

Reviewed on Dec. 18, 2008 by meredithmyoung

When I finished making the recipe I had some doubts about my children (ages 4-12) liking it. I... MORE

Reviewed on Nov. 12, 2008 by Kyle K

This was pretty good. Something different if your bored of traditional squash recipes. I... MORE