Southwest Spaghetti Squash
INGREDIENTS
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Southwest Spaghetti Squash
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1 spaghetti squash ( 3 pounds)
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1 (14 ounce) cans Mexican-style tomatoes, undrained
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1 (14 ounce) cans black beans, drained and rinsed
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3/4 cup low fat monterey jack cheese, divided
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1/4 cup cilantro, finely chopped
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1 teaspoon ground cumin
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1/4 teaspoon garlic salt
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1/4 teaspoon black pepper
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Directions
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Preheat oven to 350°F.
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Cut squash in half lengthwise.
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Remove and discard seeds.
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Place squash, cut side down, in greased baking pan.
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Bake 45 minutes to 1 hour or until just tender.
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Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl.
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Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well.
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Spray 1 1/2 quart casserole with nonstick cooking spray.
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Spoon mixture into casserole.
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Sprinkle with remaining 1/4 cup cheese.
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Bake uncovered, 30 to 35 minutes or until heated through.
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Makes 4 servings, approx 215 calories and 7g of fat
•
Southwest Spaghetti Squash
•
1 spaghetti squash ( 3 pounds)
•
1 (14 ounce) cans Mexican-style tomatoes, undrained
•
1 (14 ounce) cans black beans, drained and rinsed
•
3/4 cup low fat 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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