Chef’s Notes: While looking for recipes to use spaghetti squash, I found Spaghetti Squash-and-Black Bean Salsa. Sounded good but I was more in the mood for a baked dip. So, I used the idea of the salsa to concoct a layered baked dip. This was tasty, but I’m not sure the spaghetti squash is really necessary. It adds texture, but that’s about it.
Spaghetti Squash & Black Bean Baked Dip
Makes about 4 one cup servings
2 C. canned black beans, drained
1 jalapeño, minced
1/4 C. red onion, minced
1 T. chili powder
1/4 tsp. salt
1 C. cooked spaghetti squash
1 C. chopped tomato
2 T. fresh parsley, minced
1 T. lime juice
3/4 C. cheddar cheese, shredded
Preheat oven to 350 degrees. In a small bowl, combine beans, onion, chili powder and salt. Mix together, mashing beans slightly. Place bean mixture in shallow baking dish or divide evenly into four ramekins. In same bowl, combine spaghetti squash, tomato, and parsley. Put squash mixture on top of beans. Drizzle with lime juice. Sprinkle with cheese. Place in oven and bake 30 minutes.
Served with Spicy Tortilla Chips.