Southwestern Spaghetti Squash

🥇 Community Kitchen Spotlight: Recipe Winner #2 🥇

We’re excited to feature our second Community Recipe Contest Winner, Kathy, who shared this comforting and flavorful dish: Southwestern Spaghetti Squash! Packed with protein, veggies, and warm spices, this recipe is a delicious way to enjoy seasonal ingredients with a Southwestern twist.

Ingredients

Ingredients:

• 2 Tbsp cooking oil

• 1/3 cup chopped onion

• 1 garlic clove, chopped

• 1 cup frozen or chopped tomato

• 1 Tbsp red or green chile

• 1/2 tsp ground black pepper

• 1 tsp chili powder

• 1/2 tsp cumin seeds

• 3/4 cup pinto beans (drained)

• 3/4 cup water

• 1 spaghetti squash

• 1/2 cup shredded cheese

Instructions

• Add 2 Tbsp oil to a medium frying pan. Sauté chopped onion and garlic over medium heat until tender.

• Stir in tomato, chile, pepper, and spices. Cook for 5 minutes.

• Add beans and water. Stir and cook 2 more minutes. Remove from heat.

• Cut spaghetti squash in half lengthwise and scoop out the seeds.

• Place squash cut-side down in a casserole dish with 1 cup of water. Cover with foil and bake at 350°F for about 1 hour or until tender.

• Carefully remove and cool slightly. Use a fork to shred the squash into noodle-like strands.

• Fill squash halves with the bean mixture and top with cheese.

• Broil for 2–3 minutes until cheese is melted and bubbly.

Serving Suggestion: Pair with roasted corn or brown rice.
Enjoy! 🌽🍅🧄