A great fall or winter side dish, this also can be served as a vegetarian main course.

RR

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 425 degrees F (220 degrees C).

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  • Place squash halves in a shallow baking pan with about 1 inch of water.

  • Bake squash in the preheated oven until soft, about 1 hour.

  • Scrape flesh of squash from the rind using a fork and place in a large serving bowl.

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir the black beans, tomatoes, bell pepper, and garlic in the hot oil until the vegetables are soft and the liquid has reduced, about 10 minutes; pour into the bowl with the squash; toss to combine. Add 1 tablespoon olive oil, the vinegar, and cilantro and toss again. Season with salt and pepper to serve.

Nutrition Facts

134 calories; protein 2g; carbohydrates 16.5g; fat 7.9g; sodium 35.3mg. Full Nutrition
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Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/04/2008
I'm giving this 4 stars after having made a few alterations. First I left out the tomatoes cilantro and red wine vinegar simply because I didn't have any on hand. I then used both green and red bell peppers (good for the flavor and the color) some chili powder (to taste) and added some frozen corn that I had left over. Having cooked these ingredients on the stove top as well as the garlic black beans and olive oil from the recipe I mixed it all together with the squash. To finish I topped it off with my favorite salsa (Southwest Salsa from Safeway). In the end it was pretty dang good. Definitely not bland as it has been called in other reviews but I think this was largely due to my alterations - the salsa is what really helped I think. My wife also added sour cream which she claims was another great addition (I'm not a fan of sour cream so no comment from me). Really the only reason I gave it 4 stars and not 5 in the end is that the texture was a bit "mushy" which detracted slightly from the overall experience. We ate it as a meal in and of itself but it would go along great as a side to many Southwestern/Mexican/Spanish inspired dishes. I think I might try the leftovers in a tortilla with some cheese tomorrow. Read More
(54)

Most helpful critical review

Rating: 3 stars
10/13/2008
Interesting. I substituted kidney beans for black beans mushrooms for green pepper and didn't have enough tomatoes but I still feel this could have used something else. It was very tasty with lime juice added after serving though. Read More
(19)
51 Ratings
  • 5 star values: 17
  • 4 star values: 23
  • 3 star values: 9
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
11/03/2008
I'm giving this 4 stars after having made a few alterations. First I left out the tomatoes cilantro and red wine vinegar simply because I didn't have any on hand. I then used both green and red bell peppers (good for the flavor and the color) some chili powder (to taste) and added some frozen corn that I had left over. Having cooked these ingredients on the stove top as well as the garlic black beans and olive oil from the recipe I mixed it all together with the squash. To finish I topped it off with my favorite salsa (Southwest Salsa from Safeway). In the end it was pretty dang good. Definitely not bland as it has been called in other reviews but I think this was largely due to my alterations - the salsa is what really helped I think. My wife also added sour cream which she claims was another great addition (I'm not a fan of sour cream so no comment from me). Really the only reason I gave it 4 stars and not 5 in the end is that the texture was a bit "mushy" which detracted slightly from the overall experience. We ate it as a meal in and of itself but it would go along great as a side to many Southwestern/Mexican/Spanish inspired dishes. I think I might try the leftovers in a tortilla with some cheese tomorrow. Read More
(54)
Rating: 3 stars
10/12/2008
Interesting. I substituted kidney beans for black beans mushrooms for green pepper and didn't have enough tomatoes but I still feel this could have used something else. It was very tasty with lime juice added after serving though. Read More
(19)
Rating: 4 stars
11/21/2008
I actually used this as a guidline and changed it to fit what I had in the house. I used celery tomatoes a yellow pepper a garlic & black pepper spice I had parsely for color and then I used a "Rasberry Bliss" spray salad dressing.I also added pecans! This was really good I actually enjoyed eating spaghetti squash! Read More
(13)
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Rating: 4 stars
09/08/2009
I used mexican stewed tomatoes and roasted some anahiem chiles instead of green bell pepper and used 10 oz of montery jack cheese half on top and half mixed in and minus the red wine vinager and it was excellent. trust me. Read More
(9)
Rating: 4 stars
01/26/2009
Good recipe. My 4 year old loved it (but then she loves most veggies including brussel sprouts). I didn't quite follow the baking instructions on this recipe instead baked it at 350 F for 40 minutes on an uncovered greased baking tray. I didn't have black beans so substituted with dark kidney beans. Also I used roasted red pepper and balsamic vinegar instead of red wine. My family and I loved the dish. This is a great base recipe and forgives omissions and substitutions - perfect for the everyday home cook Read More
(9)
Rating: 5 stars
11/11/2009
Delicious flavor and texture combination. I also added 1 roasted poblano and used 1 can of Rotel instead of fresh tomatoes. YUM! I ate all the leftovers myself before anyone else could get to them! Read More
(8)
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Rating: 4 stars
12/18/2008
When I finished making the recipe I had some doubts about my children (ages 4-12) liking it. I added a little cheese and popped it in the oven for ten min. or so to melt the cheese. They all loved it!:) Read More
(8)
Rating: 3 stars
10/20/2008
I like all of the ingredients in this recipe and gave it a try. It was a little bland. I also garnished it with sour cream. Next time I will add more Mexican seasoning and I'm sure it will be great. It is a very attractive dish. Read More
(7)
Rating: 4 stars
03/23/2009
This was good on it's own but even better when served with grilled andouille sausage. I cheated and cooked the squash in the microwave: pierce a few times with a sharp knife cook on high heat in microwave on a plate for 7 minutes turn over cook for 7 more minutes let rest for 10 minutes halve squash lengthwise remove seeds pull squash out with a fork. Read More
(7)
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