Lunch: Southwest spaghetti squash boats.
I saw a recipe for this somewhere, can't find it now, so I made up something similar as I could remember.
I cooked a spaghetti squash whole in the microwave- let cool a little- then slice in half and removed the seeds.
Mixed the filling and sauteed: 15 oz can of tomatoes and 8 oz can of corn, both no salt added. Added diced leftover chicken and southwest seasoning (some Mrs. Dash, extra chili powder and cumin, cayenne pepper). I filled each half of the squash with half the mix, drizzled the squash with a little olive oil, topped with shredded cheese, then baked for about 15 or 20 minutes. It was very good, even my husband ate it.
(I had half an avocado diced on mine too)
Karen
