Texas Spaghetti Squash

2 cups cooked pinto beans

1 tsp. ground coriander

1 tsp. cumin

1/8 tsp. cayenne pepper

1/2 cup water

1 spaghetti squash, 1 1/2 to 2 lbs.

1 cup brown rice, uncooked

1 1/2 cups chopped green onions

1 clove garlic, minced

1 egg, beaten

1 1/2 cups shredded Monterey Jack Cheese

1 cup plain yogurt or sour cream

1 1/2 cups grated cheddar cheese

Tomatoes, chopped for garnish

Preheat oven to 350 degrees. In small saucepan, combine pinto beans, coriander, cumin, pepper, and water. Simmer. Cut squash in half lengthwise. Remove seed and membrane. In large Dutch oven, cook squash until tender, about 35 minutes. Cool. Using a fork, scrape out squash to form spaghetti. In small saucepan, cook rice according to package directions. Cool. Add 1/2 cup of onions, garlic, egg, and yogurt or sour cream. Stir.

In a 9 x 13 baking dish, layer as follows: squash, beans, Monterey jack cheese, rice mixture, 1 cup green onions, and Cheddar cheese. Bake 30 minutes. Garnish with chopped tomatoes.