Southwest Spaghetti Squash
- Minutes to Prepare:
- Minutes to Cook:
- 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)
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, 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.
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.
Nutritional Info 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
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