Southwest Spaghetti Squash

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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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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


    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 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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