Savory Midwest Spaghetti Squash Salsa

Submitted by Brenda.

"From Prevention Magazine, another way to use spaghetti squash."

 

• Ready In: 16mins
• Ingredients: 14
• Yields: 5 cups

ingredients

• 1 medium spaghetti squash
• 1 cup plum tomato, peeled and diced (about 3 tomatoes)
• 1 (15 ounce) can black beans, rinsed and drained
• 2 garlic cloves, finely minced
• 1 jalapeno pepper, finely chopped
• 1⁄4 cup lime juice
• 1 teaspoon balsamic vinegar
• 2 teaspoons fresh parsley, chopped
• 1 teaspoon fresh marjoram, chopped
• 1 teaspoon dried savory
• 1 pinch sugar (to taste)
• 1 pinch ground red pepper (to taste)
• salt (optional)
• pepper (optional)

directions

1. Pre heat oven to 350 degrees F.
2. Cut the squash in half lengthwise and remove the seeds.
3. Place the squash, cut side down, in a 9x13 baking dish, and add 1/2" of water to the dish.
4. Bake for 45 minutes or until the skin is tender to the touch. Cool.
5. Remove the flesh with a fork, and place it in a large mixing bowl.
6. Add the remaining ingredients and mix well.
7. Chill until serving time.