Southwest Spaghetti Squash

Name: Southwest Spaghetti Squash
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 serving(s)
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

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Recipe by Cyn2938

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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READY IN: 1hr 50mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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

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