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    Southwest Spaghetti Squash

    Southwest Spaghetti Squash. Photo by LUv 2 BaKE

    1/9 Photos of Southwest Spaghetti Squash

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    20 mins

    1 hr 30 mins

    Cyn's Note:

    I found this recipe in a Low-Carb cookbook. The sweetness of the squash mixes well with the spice of the other ingredients. Low-carb and vegetarian!

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on January 06, 2010


      Microwave the spaghetti squash to save time: cut squash in half and remove seeds, cover cut sides with plastic wrap, place cut-side down on plate, microwave until you can pierce squash with fork. Continue with recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 04, 2010


      Wow! This was really something special! I added a cup of chopped onion, a cup of chopped bell pepper, and a small can of sliced black olives. I also served with freshly made Pico de Gallo (#33861) and the whole thing was FABULOUS! YUM!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 17, 2010

      This was GREAT! I used about a 4.5 lb squash, I used 2 cans of Rotel (1 original and 1 Mexican Style) but I only used the liquid from the original Rotel. I used about 1/2 cup of Monterey Jack cheese and 1/2 cup sharp cheddar because that is what I had on hand. I baked it in a 9x13 dish for about 30 minutes and it turned out perfect! I served with sour cream, and some used flour tortilla or tortilla chips and some ate it with nothing! Thanks for the recipe--I will definitely make this again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (113)


    Nutritional Facts for Southwest Spaghetti Squash

    Serving Size: 1 (270 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 215.2
    Calories from Fat 66
    Total Fat 7.4 g
    Saturated Fat 4.2 g
    Cholesterol 18.8 mg
    Sodium 526.5 mg
    Total Carbohydrate 26.4 g
    Dietary Fiber 6.3 g
    Sugars 0.1 g
    Protein 12.8 g

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