Tex Mex Spaghetti Squash

1 large spaghetti squash
1 cup frozen corn
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can petite diced tomatoes (or equivalent amount fresh)
½ tsp salt (or more to taste)
2 tsp cumin
1½ tsp paprika
1 tsp chili powder
1 clove garlic, minced
1 jalapeno, deseeded and minced (optional)
½ cup diced bell pepper
½ cup diced chopped onion
2 cups diced cooked chicken (optional)
1 cup shredded cheddar cheese
2 tbsp olive oil (divided)

Cut squash in half. With a spoon scrape out seeds and stringy membrane. Lightly drizzle cut sides with 1 tbsp olive oil. Place cut side down on baking pan. (I lined mine with non stick foil.) Bake @ 450 degrees for 30 minutes or until done. Let squash cool until it can be handled. Turn squash over and use a fork to shred it into "spaghetti" strands. (Mine yielded 2 1/4 cups.)

Heat large skillet over medium heat. Saute onion, peppers, and garlic in remaining oil until vegetables are softened. Add squash and all remaining ingredients except cheese. Bring to simmer. Simmer, stirring occasionally, until liquid is reduced to desired consistency. Sprinkle with cheese. Simmer covered until cheese is melted.

Serves 6

Au Gratin Potatoes

3/4 T butter
3/4 T flour
salt and pepper to taste
3/4 cup milk
3/4 cup sharp cheddar, shredded
3 medium russet potatoes (about 6 ounces each), peeled and sliced thick

Preheat oven to 375°.

Cheese sauce: melt butter in medium saucepan over medium heat. Add flour, salt, and pepper; stir constantly with wire wisk for one minute. Add milk stirring constantly until thickened. Add cheese to the milk mixture stirring until cheese is melted and sauce is smooth.

Place half of the potato slices in an 8 x 8 inch baking pan coated with cooking spray. Add half the cheese sauce.  Add remaining potatoes, top with remaining cheese sauce.

Cover pan with foil and bake at 375° for one hour or until potatoes are tender. Remove foil and place pan under broiler for one to two minutes to brown top if desired.

Serves four

Simple Spanish Rice

1/4 cup chopped green pepper 
1/4 cup chopped onion
1 medium tomato, seeded and diced
1 tablespoon olive oil
1 cup uncooked long grain rice
2 cups chicken broth
salt and pepper to taste

In a saucepan, saute green pepper, tomato and onion in oil until tender. Add rice; cook and stir for 2 minutes. Stir in broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer 25 minutes or until rice is tender.

Yield: 4 servings.