Spaghetti Squash with Warm Tomato Salsa and Crumbled Goat Cheese

Recommended Hamilton Beach® Products:  Food Processors

Slow Cookers

Spaghetti Squash

• 1 spaghetti squash, (about 2 pounds)
• 2 teaspoons extra virgin olive oil
• Freshly ground pepper

Warm Tomato Salsa

• 4 plum tomatoes, cored and halved
• 1 large onion, root end cut off, quartered
• 1 jalapeno pepper, seeded
• 2 cloves garlic, peeled
• ½ teaspoon cumin
• 2 teaspoons extra virgin olive oil
• 1 teaspoon salt
• ½ teaspoon freshly ground pepper
• ½ cup fresh cilantro, chopped
• 3 oz. reduced-fat goat cheese, crumbled

1. Preheat oven to 350°F.
2. Carefully cut spaghetti squash in half lengthwise. Remove seeds. Drizzle with olive oil and season with pepper. Place face down on a foil lined baking sheet.
3. Bake for one hour or until very tender. Remove spaghetti like strands from squash by scraping with a fork. Place spaghetti squash on oven-safe dish, cover with foil and place in 200ºF oven to keep warm.

1. Using Hamilton Beach® Big Mouth® food processor with chopping blade, process garlic until finely chopped.
2. Add quartered onion and process until coarsely chopped. Place onion and garlic mixture in Hamilton Beach® slow cooker dish.
3. Repeat with jalapeno pepper and halved tomatoes, chopping tomatoes coarsely without pureeing. Add chopped jalapenos, tomatoes, salt, pepper, cumin and olive oil to onion mixture and combine.
4. Cook on HIGH for 1 hour, LOW for 1 ½ hours. Chop cilantro and add just before serving, reserving some for garnish.