Black Bean and Spaghetti Squash Casserole

We did it ... we knew it was coming, I tried to fight it. It was inevitable. We own a van! I tried and tried to find a way around it but fitting 3 car seats in a vehicle is hard to do unless you pay an arm and a leg for an SUV and then you seem to get bad gas milage. So, I now have a mom van and I couldn't be more excited to drive it! Paul drove it home from North Carolina this weekend, our 1991 VW Vanagon Carat.

We had a '78 VW Westy for about 7 years and we never could come up with a name for it. We knew deep down that it just wasn't ours. Day 1 with the Vanagon and the name already came to us ... Cassidy. Oh the road trips that we will have (hopefully nothing as crazy as Neal Cassidy's trips who she is named after), but she is ours! Check out the back.There is so much room for the kids and even a table back there. I love it.

So, Monday night after Paul's long trip I knew he needed a good homemade meal. What better than a Cassidy Casserole! It's quick, it's easy, it's spicy in all the right ways!

Black Bean and Spaghetti Squash Casserole

Serves 2 dinners or 4 sides

1 small spaghetti squash
1 small tomato, diced
1 c black beans
1 c tightly packed baby spinach, julienned
2 scallions, chopped
2.5 oz feta cheese
1 egg
1 t coriander
1/2 t salt
1/2 t pepper
1/2 t garlic powder

Cut spaghetti squash in half. Fill a pan with a 1/2 inch of water and place the squash halves cut side down. Bake for 30 minutes at 375º or until soft. Let cool and scrap insides of squash out with a fork. It will look like long spaghetti noodles.

In a bowl, add remaining ingredients to the squash and mix well so that the squash isn't clumped up.

Bake at 375º for 30 minutes. I like the top to be a little crispy. I've also added shredded cheese on the top before baking ... equally as good.