Serves 6

  • Cooking spray
  • 1 spaghetti squash, sliced lengthwise, seeds removed
  • 1 (14-ounce) can diced tomatoes and green bell peppers, drained
  • 1 (14-ounce) can black beans, drained and rinsed
  • 1 bunch scallions, white and pale green parts only, finely chopped
  • 1/4 cup finely chopped fresh cilantro, plus more for garnish
  • 1 tsp. ground cumin
  • 1/2 tsp. garlic salt
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1 cup shredded Monterey Jack (or Mexican cheese blend)
  • Dash of hot sauce (optional)
  • Sour cream (optional)


    Preheat the oven to 350°.

    Coat an 11 x 7-inch baking dish with cooking spray. Place the squash, cut side down, in the baking dish, and bake until tender, about 45 minutes. Let squash cool slightly but keep oven on.

    Using a fork, shred the squash and transfer to a large bowl.

    Add the tomatoes, beans, scallions, cilantro, cumin, garlic salt, kosher salt, pepper and 1/2 cup of the cheese. If desired, sprinkle with hot sauce, and stir.

    Transfer back to the baking dish, and top with the remaining 1/2 cup cheese. Bake until the top is bubbly and the cheese is melted, about 30 minutes. Serve immediately. If you want, garnish with cilantro, and serve with sour cream.

    Excerpted from Siriously Delicious by Siri Daly. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

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