This is a really easy way to enjoy spaghetti squash; roasting the squash does take a little time but the rest of the work takes less than 10 minutes! (plus another 15minutes to cook)… what could be easier than that?
Serves 4
Ingredients:
1 spaghetti squash, roasted
½ can black beans, rinsed
½ can corn, rinsed
¾ cup cooked couscous
1 cup chopped cherry tomatoes
½ white onion, sautéed
2 tsp minced garlic
1/3 cup parmesan cheese + 5 tablespoons
½ cup chopped cilantro
1 tsp paprika
Directions:
1 – cut roasted* squash in half. Scoop out the seeds.  Remove remaining flesh of the squash and transfer to a large bowl
2 – add beans, corn, couscous, tomatoes, onion, garlic, cheese, cilantro and paprika to the squash and mix well
3 – divide into two portions and transfer the mixture back into the shells of the squash. Top with remaining parmesan cheese and bake for 5-10 minutes, then broil for about 2 minutes.
*to roast squash: pierce liberally with a knife and bake in oven at 300F for about 50 minutes, turning every 15-20 minutes
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