This is a wonderful, healthy, gluten-free pasta substitute. Unfortunately, the cook (me) cut the squash the wrong way before baking, although it turned out fine. Squash should be cut lengthwise. Bake squash at 350 degrees for 45 minutes. Let cool; de-seed and then get a fork a scrape the strands out.
To the squash, add 1 can of black beans, 14 oz. of petite diced tomatoes (I sometimes use salsa), 1/4 cup of Monterey Jack cheese, 1/4 cup cilantro, 1 teaspoon ground cumin, 1/4 teaspoon of black pepper, 1/4 teaspoon garlic salt.
Sprinkle with remaining cheese.
Bake for 30-25 minutes, uncovered.
I put this on my blog because I messed up the recipe in Facebook; forgot the tomatoes.
© Copyright 2014 Tanna K, All rights Reserved. Written For: Tinytown Unleashed