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Spaghetti Squah, Southwest Spaghetti Squash Recipe

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This recipe for Spaghetti Squah, Southwest Spaghetti Squash is from Nourishing Noshes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 finely chopped cilantro
1 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
Directions:
Directions:
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.

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.

12. Serve immediately.
Personal Notes:
Personal Notes:
2 hours, 4 servings

1 serving: Calories 214, Fat 7.4g, Cholesterol 18mg, Sodium 526mg, Carbohydrate 26.3g, Fiber 6.3g, Sugars 0.1g, Protein 12.8g

Low-carb and vegetarian, this is excellent!

 

 

 

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