- 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
Southwest Spaghetti SquashSubmitted by: RAGGEDYDOG
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
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 1½-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.