Mexican Spaghetti Squash Casserole

I have decided to make Friday my Gluten Free Recipe share day! We made the choice to go Gluten Free with our Son and I have seen a huge change! We chose not to go cassien free (info for another blog) but most these recipes can be adapted to be dairy free as well. In this particular recipe you can use a dairy free cheese or omit the cheese all together and it will still have a wonderful flavor.

Mexican Spaghetti Squash Casserole

2 spaghetti squash
1 can of "Chili Ready" diced tomatoes, undrained
1 can black beans, drained
1 1/4 cup shredded Monterey Jack Cheese
2 tsp minced garlic (my family loves garlic so you can cut that in half if you are not huge fans)
1 tsp Garlic Salt
1 tsp ground Cumin

Preheat oven 350

Cut squash in half lengthwise and remove seeds.
Place open side down on a baking sheet and bake for one hour

While the squash is baking...
Put the diced tomatoes, black beans, minced garlic, galic salt and cumin in a large bowl (large enough to add the squash), mix well and let stand in the fridge while your squash is baking

Once your squash is done(leave the oven at 350), shred it with a fork and then add it to the bowl, mix well
Add 3/4 cup of the cheese to the mixture and stir well again

Spray a 2 qt casserole dish with non-stick cooking spray and place the mixture in the bowl put 1/2 cup cheese over the top and bake for 30 minutes
It will be very hot when it comes out, I always pull out two servings for my kids so they cool much faster and then let the rest stand until it is cool enough to eat.

YUM YUM! Enjoy!