Southwest Spaghetti Squash |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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I found this recipe in a Low-Carb cookbook. The sweetness of the squash mixes well with the spice of the other ingredients. Low-carb and vegetarian! 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 cilantro, finely chopped |
1 teaspoon ground cumin |
1/4 teaspoon garlic salt |
1/4 teaspoon black pepper |
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.
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