Southwest Spaghetti Squash

Serving Size: 1 (270 g) Servings Per Recipe: 4 . Amount Per Serving% Daily ValueCalories 215.2 Calories from Fat 6631%Total Fat 7.4 g11%Saturated Fat 4.2 g21%Cholesterol 18.8 mg6%Sodium 526.5 mg21%Total Carbohydrate 26.4 g8%Dietary Fiber 6.3 g25%Sugars 0.1 g0%Protein 12.8 g25%

Photo by Mishell R.
Adapted from food.com

PREP TIME

20

minutes

TOTAL TIME

110

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

110

minutes

SERVINGS

--

servings

Adapted from food.com

Ingredients

  • 1

    spaghetti squash (3 pounds)

  • 1

    (14 ounce) can Mexican-style tomatoes, undrained

  • 1

    (14 ounce) can black beans, drained and rinsed

  • 3/4

    cup monterey jack cheese, divided

  • 1/4

    cup cilantro, finely chopped

  • 1

    teaspoon ground cumin

  • 1/4

    teaspoon garlic salt

  • 1/4

    teaspoon black pepper

Directions

1 Preheat oven to 350°F. 2 Cut squash in half lengthwise. 3 Remove and discard seeds. 4 Place squash, cut side down, in greased baking pan. 5 Bake 45 minutes to 1 hour or until just tender. 6 Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl. 7 Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well. 8 Spray 1 1/2 quart casserole with nonstick cooking spray. 9 Spoon mixture into casserole. 10 Sprinkle with remaining 1/4 cup cheese. 11 Bake uncovered, 30 to 35 minutes or until heated through. 12 Serve immediately.

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