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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 270.5
  • Total Fat: 10.9 g
  • Cholesterol: 29.4 mg
  • Sodium: 359.0 mg
  • Total Carbs: 30.2 g
  • Dietary Fiber: 8.9 g
  • Protein: 15.8 g

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

Submitted by: KELLIEV

Introduction

Amazingly good for any meal and vegitarian friendly!
Serves 4 people so it is a great dinner idea.
Amazingly good for any meal and vegitarian friendly!
Serves 4 people so it is a great dinner idea.

Number of Servings: 4

Ingredients

    1 large spaghetti squash (3 pounds)
    1 (14 ounce) can black beans, (drain and rinse)
    1 (14 ounce) can Mexican-style tomatoes, undrained
    1 cup low fat monterey jack cheese, (divided)
    1/4 cup finely chopped cilantro
    1 teaspoon ground cumin
    1/4 teaspoon garlic salt
    1/4 teaspoon pepper (to taste)

Directions

Preheat oven to 350F.
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, 3/4 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.
(or it can be placed in microwave for 15 - 20 minutes)
Dish up & serve immediately.


Number of Servings: 4

Recipe submitted by SparkPeople user KELLIEV.






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