Spaghetti Squash, Mexican Style – Two Ways
Serves 61 spaghetti squash, cooked and scooped from shell
1 large red pepper, diced
1 cup corn
1/2 cup sliced green onions (or diced onion)
1 can black beans, rinsed and drained
1 cup cheddar cheese, shredded
1/2 cup feta cheese, crumbled
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon coriander
1/8 teaspoon cayenne pepper, or more to taste
1/4 teaspoon black pepper
8 large eggs, optional
1 cup milk, optionalCombine squash, red pepper, corn, onions, black beans, cheeses and spices and stir together gently. Fold into a greased casserole dish and bake at 375 degrees for about 30-45 minutes. Alternatively, beat eggs and milk together and combine with vegetable mixture. Pour into a greased casserole dish and bake at 350 degrees until eggs are set, about an hour.
This recipe was published @ https://cookingwithmichele.com/2010/02/spaghetti-squash-mexican-style-two-ways/
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