Southwest Spaghetti Squash
- 1 (15.5-oz.) ctn. Rojo’s Organic Chipotle Salsa
- 1 small spaghetti squash, cut in half
- 1 cup EACH: garbanzo beans, drained AND black beans, rinsed and drained
- 1/4 cup crumbled Feta or Cotija cheese (optional)
Preheat oven to 400˚F. Place squash halves, cut side down, in baking dish sprayed with pan spray. Bake 40 minutes or until you can easily pierce squash with knife. In microwave safe bowl, scoop out squash and pull into strings with fork. Discard skin. Stir in Rojo’s Organic Chipotle Salsa and garbanzo and black beans. Cover bowl and heat through in microwave. Top with cheese before serving.
Makes 6 servings.