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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 323.7
  • Total Fat: 7.9 g
  • Cholesterol: 18.7 mg
  • Sodium: 218.7 mg
  • Total Carbs: 50.9 g
  • Dietary Fiber: 15.1 g
  • Protein: 17.1 g

View full nutritional breakdown of Southwest Spaghetti Squash calories by ingredient
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Southwest Spaghetti Squash

Submitted by: RAGGEDYDOG
Southwest Spaghetti Squash

Number of Servings: 4

Ingredients

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

Directions

1. Preheat oven to 350 F. Spray baking pan and 1-quart baking dish with nonstick cooking spray.

2. Cut squash in half lenghwise. 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.)

3. Add tomatoes, beans 1/2 cup cheese, cilantro, cumin, garlic powder and pepper; toss well. Spoon mixture into prepared 1-quart baking dish. Sprinkle with remaining 1/4 cup cheese (I use more).

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

Number of Servings: 4

Recipe submitted by SparkPeople user RAGGEDYDOG.






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Member Ratings For This Recipe

  • very good, but needed some tweeking. i used 2 cloves chopped garlic instead of powder. added jalapenos and more cheese. served with non-fat plain greek yogurt & hot sauce. suprisingly, the b/f really liked it! this recipe is a keeper. p.s. make sure you drain the tomatoes too. - 11/2/11

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  • Very good. Used pepper jack cheese instead of monterey jack, to give it a little extra kick. Yum! - 6/23/11

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  • Very good! Added jalapenos b/c we like spicy. Will definitely make again! - 3/1/11

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