Savory Midwest Spaghetti Squash Salsa |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 3 |
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From Prevention Magazine, another way to use spaghetti squash. 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.
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