It’s finally starting to get a bit cooler here in Texas– for us that means upper 80s instead of lower 100s, but as the weather cools I start to long for autumn recipes. We’ve had some winter squash in the last month from our CSA, so that jumpstarted my autumn tastes. Over the next couple of weeks I’ll be posting vegetarian recipes suitable for the Jewish fall holiday Sukkot or just a nice, cool evening.
Here’s the first recipe in the collection, Southwestern Spaghetti Squash. When I first saw this recipe, I must confess I was a bit frightened. I’ve never been a huge spaghetti squash fan. My Mom made it a few times when I was young, but I don’t really remember much about it, except that I didn’t really like it. I have a vague memory of it being mushy, but I may be mixing it up with rutabagas. Anyway, it’s really a tasty recipe. I highly recommend you overcome any concerns you might have and just try it. I think you’ll like it 
Southwestern Spaghetti Squash
1 spaghetti squash (3 pounds)
1 (14 ounce) can Mexican-style tomatoes, undrained
1 (14 ounce) can black beans, drained and rinsed
3/4 cup monterey jack cheese, divided
1/4 cup finely chopped cilantro
1 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
sour cream
salsa
Preheat oven to 350. Cut squash in half lengthwise. Remove and discard seeds. Place squash, cut side down, in greased baking pan. Bake 45 min to 1 hour or until just tender. Do not overcook or you’ll have a mushy mess– I recommend leaning towards the 45 minutes.
Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl. Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well. Spray 1 1/2 quart casserole with nonstick cooking spray.
Spoon mixture into casserole. Sprinkle with remaining 1/4 cup cheese. Bake uncovered, 30 to 35 minutes or until heated through.
Serve immediately, topped with sour cream and salsa, if you like.
