Spaghetti Squash for dinner and dessert

I purchased my first sphagetti squash this weekend and have been browsing recipes. I found this and thought I would share!

Southwestern Spaghetti Squash

1 spaghetti squash (3 pounds)
1 (14 ounce) can Mexican-style tomatoes, undrained
1 (14 ounce) can black beans, drained and rinsed
3/4 cup monterey jack cheese, divided
1/4 cup cilantro, finely chopped
1 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon black pepper


Preheat oven to 350°F.

Cut squash in half lengthwise.Remove and discard seeds.Place squash, cut side down, in greased baking pan. Bake 45 minutes to 1 hour or until just tender. Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl. Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well. Spray 1 1/2 quart casserole with nonstick cooking spray. Spoon mixture into casserole. Sprinkle with remaining 1/4 cup cheese. Bake uncovered, 30 to 35 minutes or until heated through.


And for dessert....

Spaghetti Squash Custard Pie

1 cup fat-free evaporated milk
1 cup water
1/2 cup Splenda sugar substitute
4 tablespoons yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1/2 cup egg substitute
4 tablespoons fat-free margarine (optional)
1 teaspoon vanilla extract
2 teaspoons coconut extract
1 cup cooked spaghetti squash


Preheat oven to 350*F. Coat a 9-inch baking pan with cooking spray. Put all ingredients except squash in your blender and whiz on low for a minute or so. Stir in the squash by hand. Pour mixture in the pan. Let stand 5 minutes. Bake for 30-40 minutes or until just set. The top will puff up and brown. Can be eaten warm or cold.