Spaghetti Squash Boats with Black Beans and Couscous

Stuffed Spaghetti Squash with Couscous, Chicken and Black Beans – Soft Food Diet

Spaghetti Squash Boats with Black Beans and Couscous. I don’t know how everyone else feels, but winter squash is one of my favorite vegetables. This was discovered once I started growing a variety of them in my garden – Butternut Squash, Acorn Squash, and Spaghetti Squash to name a few. And the dishes you can make with them …. simply magnifico !!

So I figured there had to be a meal I could whip together, one that included my favorite squash, and one that would be easy on the gums and teeth for this soft food diet. And sure enough – spaghetti squash fit the bill.

So give this dish a try and let me know how it goes for you. Enjoy 🙂

Spaghetti Squash Boats with Black Beans and Couscous

Spaghetti Squash Boats with Black Beans and Couscous
2 Servings

Ingredients
1 spaghetti squash, cut and seeds removed
1 can (15oz) Black Beans (rinsed)
1 c cooked Couscous (Near East Couscous Mix Roasted Garlic & Olive Oil)
1 c Parmesan Cheese (shaved) halved
1 c Pepper Jack Cheese (halved)
1 c Chicken, cooked and chopped
1 c Half & Half Milk
1/4 c Sour Cream
1 tsp Basil
1 tsp Parsley or Cilantro

Instructions
Carefully cut the spaghetti in half. The squash is usually too hard to cut, so I make slits all around the squash with a knife and then zap it whole in the microwave for about 3 minutes. This makes it soft enough to cut the ends off and then cut in half. Once in half, remove the seeds and the strings.

2 Ways to Cook Spaghetti Squash

There are two ways you can cook spaghetti squash. The easiest and quickest way is in the microwave. I place each half, cut side down, on a plate lined with a paper towel, and cook in the microwave for approximately 6 minutes. Do each half one at a time while you’re prepping the rest of the ingredients. The other way is to bake the squash in a 400° oven. Place the cleaned halves, cut side down on a baking sheet, and bake until the skin pierces easily with a knife, usually for 40 minutes to an hour.

Once cooked and cooled, scrape out the insides of the squash with a fork. Place them on a cutting board and cut the strands into small pieces.

In a large mixing bowl add the cut spaghetti squash, black beans, 1 c Couscous, finely chopped chicken, and 1/2 c pepper jack cheese and mix together.

In a small pot heat the half and half and sour cream. Add the basil and parsley, and then the parmesan cheese. Warm/cook until some what thickened, then add the sauce to to bowl of spaghetti squash. Mix thoroughly.

Fill the squash bowls with the mixed ingredients. Top with remaining 1/2 c pepper jack cheese and bake in the oven for 20 minutes.

Voila – done and delicious