Microwave the spaghetti squash to save time: cut squash in half and remove seeds, cover cut sides with plastic wrap, place cut-side down on plate, microwave until you can pierce squash with fork. Continue with recipe.
Wow! This was really something special! I added a cup of chopped onion, a cup of chopped bell pepper, and a small can of sliced black olives. I also served with freshly made Pico de Gallo (#33861) and the whole thing was FABULOUS! YUM!
Who would have thought that such simple ingredients would be SO delicious! My husband and I enjoyed this so much, and he's always a little skiddish about a dinner without meat. Oh, and don't forget that you can roast the seeds of the spaghetti squash with a little olive oil & salt. They're great to munch on while you are cooking dinner! I just threw mine in the oven on a separate pan while my squash was cooking.
This was GREAT! I used about a 4.5 lb squash, I used 2 cans of Rotel (1 original and 1 Mexican Style) but I only used the liquid from the original Rotel. I used about 1/2 cup of Monterey Jack cheese and 1/2 cup sharp cheddar because that is what I had on hand. I baked it in a 9x13 dish for about 30 minutes and it turned out perfect! I served with sour cream, and some used flour tortilla or tortilla chips and some ate it with nothing! Thanks for the recipe--I will definitely make this again!
This was good! I will make it again. I use the microwave way to prepare the squash: pierce the skin, put in micro 5-6 min/lb until skin is soft. Then you can very easily cut open the squash to scoop out seeds and "spaghetti". Saves a lot of time and frustration! I added a jalapeno pepper and used more cheese. This would be good with frozen or canned corn, too!
This was GOOD! I added minced garlic, I used 2 can of Rotel (one mild and one hot), black olives and green onions on top. The seasoning was perfect, taco seasoning would've made it too salty for me. I will double the black beans next time, I love black beans and a little extra protein and fiber never hurts! Mine wasn't runny at all, I cooked it in a ceramic Pampered Chef square pan. I will be making this many more times! My husband loved it! Thanks!
Yum!! I added black olives, green onions and green peppers as others suggested. I also added 1/2 a packet of taco seasoning since a couple people said it was bland. I served with tortilla chips and everyone thought it was so good! It did come out a little runny on the bottom but it's still great!
Oh me oh my!!! Is this an awesome recipe or what!?! Not only is it super healthy, but it is SO good. I made it last night... I added a couple of extra spices, just to suit my taste (oregano & allspice) & used pepper jack cheese since that is what I had on hand. I probably used a wee bit more cheese than what was called for. It turned out so great & just think about how versatile this recipe is! Can't wait to turn it into something Italian or Greek. This is now in my arsenal & will be making this often. Thank you!
The previous reviewers are right, this is SOO Flavorful! I love the smell it makes when cooking. I didn't have the mexican tomatoes, so I diced three plum tomoatoes and added red chile powder, a pinch or two of oregano and tons of garlic powder. I also made it vegan by using Vegan Gourmet mozzarella and chedder cheeses. For left overs I made a burrito topped with salsa...SO AWESOME! Thanks so much for the recipe!!!
Good and beautiful meal. I included a can of chicken, but I still feel like it needs something texture-wise, though I don't know what! I think it would be good served with avocado and plain yogurt or sour cream.