Southwest Spaghetti Squash

By á-29897

Serving Size: 1 (270 g)

Servings Per Recipe: 4
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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%

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

Preparation

Step 1

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.