This is a fun, healthy side dish that goes great with tacos or other “south of the border” fare.
Sun Oven Southwest Spaghetti Squash Bake
1 spaghetti squash (about 3 pounds), cut in half length-wise, seeds discarded
1 (14-0unce) can Mexican-style diced tomatoes
1 (14-ounce) can black beans, rinsed and drained
3/4 cup shredded Monterey Jack cheese, divided
1/4 cup cilantro, finely chopped (optional)
1 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon freshly ground black pepper
Set Sun Oven out to preheat.
Place the squash halves, cut side down on a greased baking pan. Bake in the Sun Oven until just tender, 45 minutes to 1 hour. Using a fork, scrape the spaghetti-like squash strands into a large bowl. Add the tomatoes with their juices, beans, 1/2 cup of the cheese, cilantro (if using), cumin, garlic salt, and pepper, tossing to combine. Spray a baking dish with cooking spray. Spoon the squash mixture into the dish. Sprinkle with the remaining cheese, cover and bake in the Sun Oven until heated through, 30 to 40 minutes.
Makes 4 servings.