Southwest Spaghetti Squash

koizumi6

Southwest Spaghetti Squash
(I'm on a spaghetti squash kick)

1 spaghetti squash (3 pounds)
1 (14 ounce) can Mexican-style tomatoes, undrained
1 (14 ounce) can black beans, drained and rinsed
3/4 cup monterey jack cheese, divided
1/4 cup cilantro, finely chopped
1 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon black pepper

1 Preheat oven to 350°F.
2 Cut squash in half lengthwise.
3 Remove and discard seeds.
4 Place squash, cut side down, in greased baking pan.
5 Bake 45 minutes to 1 hour or until just tender. ( I skip this and microwave the whole squash for 12 minutes with 12 knife holes)
6 Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl.
7 Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well.
8 Spray 1 1/2 quart casserole with nonstick cooking spray.
9 Spoon mixture into casserole.
10 Sprinkle with remaining 1/4 cup cheese.
11 Bake uncovered, 30 to 35 minutes or until heated through.

Southwest Spaghetti Squash
Serving Size: 1 (270 g)
Servings Per Recipe: 4
Calories 214.5


Read more: http://www.food.com/recipe/southwest-spaghetti-squash-81845#ixzz1MZ6in0bn

kje2011

bump,
dang, that sounds good!!
thank you for the recipe!

1crazymom

bump

Jade_Butterfly

Sounds fabulous. Thank you!