Mexican Spaghetti Squash Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I tend to eat a ton of spaghetti squash and this is just another way to make it. The spices are all approximate. Ingredients:
1 spaghetti squash |
1 (15 ounce) can black beans, rinsed and drained |
1 (14 1/2 ounce) can corn, drained |
1 (14 1/2 ounce) can diced tomatoes with green chilies |
1 (4 ounce) can green chilies |
1 (3 7/8 ounce) can sliced black olives |
2 teaspoons cumin |
2 teaspoons cilantro |
1 teaspoon cayenne pepper |
2 cups shredded cheddar cheese |
Directions:
1. Pierce the spaghetti squash all over with a knife.
2. Put in microwave for 10 minutes (or until skin is soft to the touch).
3. Remove squash and let cool (however long you want).
4. Cut squash in half and remove the seeds.
5. Use a fork to scrape the insides into a large bowl.
6. Add all other ingredients to the squash and stir together.
7. Put in casserole and top with cheese.
8. Bake in 350 degree oven for 30 minutes, or until cheese bubbles.
9. Let sit for a few minutes before serving.
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