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Southwest Spaghetti Squash Recipe

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This recipe for Southwest Spaghetti Squash is from The Yandrick Family Cookbook Project, 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:
Preheat oven to 350º. 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 to a bowl. Add tomatoes and juice, beans 1/2 the cheese, cilantro and seasonings. Toss well. Spray 1 1/2 quart casserole with cooking spray. Spoon mixture into casserole. Sprinkle with remaining cheese. Bake uncovered, 30-35 minutes or until bubbly.

 

 

 

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