Southwest Spaghetti Squash

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1 spaghetti squash ( 3 pounds)

1 (14 ounce) cans Mexican-style tomatoes, undrained

1 (14 ounce) cans black beans, drained and rinsed

3/4 cup low fat 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. Cut squash in half lengthwise. Remove and discard seeds. Place squash, cut side down, in greased baking pan.

2. Bake 45 minutes to 1 hour or until just tender.

3. Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl. Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well.

4. Spray 1 1/2 quart casserole with nonstick cooking spray. Spoon mixture into casserole. Sprinkle with remaining 1/4 cup cheese.

5. Bake uncovered, 30 to 35 minutes or until heated through. Makes 4 servings, approx. 215 calories and 7g of fat

Bon Appetit!

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