Southwest Spaghetti Squash

By krystallondon

Ingredients

• 1 spaghetti squash (about 3 lbs)
• 1 can (14 oz) Mexican-style diced tomatoes
• 1 can (15 oz) black beans, rinsed and drained
• 3/4 cup shredded Monterey Jack cheese, divided
• 1/4 cup finely chopped cilantro
• 1 tsp ground cumin
• 1/4 tsp garlic salt
• 1/4 tsp black pepper

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 350F. Spray baking pan and 1.5 quart baking dish with nonstick cooking spray. Cut squash in half lengthwise. Remove and discard seeds. Place squash, cut side down, in prepared baking pan. Bake 45 minutes to 1 hour or just until tender. Shred hot squash with fork; place in large bowl. (Use oven mitts to protect hands)

2. Add tomatoes, beans, 12 cup cheese, cilantro, cumin, garlic salt and pepper to squash; toss well. Spoon mixture into prepared dish. Sprinkle with remaining 1/4 cup cheese.

3. Bake, uncovered, 30 to 35 minutes or until heated through. Serve immediately.