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Recipes

Roasted Mexican Spaghetti Squash

When I gave birth little Teddy, I knew I wouldn’t be in the kitchen for a while, what I didn’t realize is, that after our extremely generous friends and family members finished supplying food for us, that our diet would consist strictly of fast food, cans of soda and frozen pizza – three items we rarely have more than once a month, let alone five consecutive days in a row.

Category Side Dishes

Recipe Ingredients

  ½ large spaghetti squash (after roasting should yield 2½ cups of spaghetti squash)
  1 teaspoon olive oil
  1 cup canned roasted garlic and onion diced tomatoes
  ½ cup black beans
  3 teaspoons chili powder
  1 teaspoon cumin
  ½ teaspoon salt
  ¾ cup low-fat mozzarella cheese

Recipe Directions