It is from this book....
1 spaghetti squash
1 can (~14 ounces) tomatoes- I used Rotel tomatoes with peppers, and I drained them-- recipe didn't call for that. I opted for Rotel since it does have a nice kick to it. You may not want this.
1 can ~14 ounces black beans, rinsed and drained
3/4 cup shredded Monterey Jack cheese
1/4 chopped cilantro
1 tsp ground cumin
1/4 tsp garlic salt (I didn't have and just used garlic powder)
1/4 black pepper
1. Cook squash at 350 degree on a cookie sheet. Cut them in half and put face down on the cookie sheet. Bake for 45 minutes to 1 hour. Remove. Let cool for a bit.
2. shred squash with fork into a bowl.
3. Add all ingredients saving 1/4 cup of the cheese for the topping. Mix together well. Transfer to a baking dish. Sprinkle with the remaining cheese.
4. Bake uncovered for 30 to 35 minutes. Serve!
We had just a little bit of liquid on the bottom. I don't think I got all the juice out from the tomatoes.
Nom. OMG this was fabulous on the cold winter days. Helps clear you up! And keep you warm!