Recipe by RR
"A great fall or winter side dish, this also can be served as a vegetarian main course."
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spaghetti squash, halved and seeded
1 (15 ounce) can
black beans, rinsed and drained
green bell pepper, chopped
red wine vinegar
chopped fresh cilantro
salt and pepper to taste
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.
Interesting. I substituted kidney beans for black beans, mushrooms for green pepper and didn't have enough tomatoes, but I still feel this could have used something else. It was very tasty with lime juice added after serving though.
I actually used this as a guidline and changed it to fit what I had in the house. I used celery, tomatoes,a yellow pepper, a garlic & black pepper spice I had, parsely for color and then I used a "Rasberry Bliss", spray, salad dressing.I also added pecans! This was really good, I actually enjoyed eating spaghetti squash!
I used mexican stewed tomatoes and roasted some anahiem chiles instead of green bell pepper and used 10 oz of montery jack cheese half on top and half mixed in and minus the red wine vinager, and it was excellent. trust me.
Good recipe. My 4 year old loved it (but then she loves most veggies including brussel sprouts). I didn't quite follow the baking instructions on this recipe, instead baked it at 350 F for 40 minutes on an uncovered, greased baking tray. I didn't have black beans, so substituted with dark kidney beans. Also,I used roasted red pepper , and balsamic vinegar instead of red wine. My family and I loved the dish. This is a great base recipe and forgives omissions and substitutions - perfect for the everyday home cook
Delicious flavor and texture combination. I also added 1 roasted poblano and used 1 can of Rotel instead of fresh tomatoes. YUM! I ate all the leftovers myself, before anyone else could get to them!
When I finished making the recipe I had some doubts about my children (ages 4-12) liking it. I added a little cheese and popped it in the oven for ten min. or so to melt the cheese. They all loved it! :)
This was good on it's own, but even better when served with grilled andouille sausage. I cheated and cooked the squash in the microwave: pierce a few times with a sharp knife, cook on high heat in microwave on a plate for 7 minutes, turn over, cook for 7 more minutes, let rest for 10 minutes, halve squash lengthwise, remove seeds, pull squash out with a fork.
* Percent Daily Values are based on a 2,000 calorie diet.
Southwestern Spaghetti Squash
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 134
** Calories from Fat: 71
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