Ingredients for Southwest Spaghetti Squash
- 1 medium spaghetti squash
- 1 (14.5 ounce) can diced tomatoes (undrained)
- 1 (15 ounce) can black beans (rinsed and drained)
- 3/4 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic salt
- black pepper to taste
- nonstick cooking spray
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How to Make Southwest Spaghetti Squash
- Preheat oven to 350°F (175°C).
- Cut a medium spaghetti squash in half lengthwise.
- Scoop out and discard the seeds and pulp.
- Place squash halves, cut-side down, in a greased baking dish.
- Bake for 45-60 minutes, or until a fork easily pierces the flesh.
- Once cool enough to handle, use a fork to scrape the spaghetti-like strands from the squash into a large bowl.
- Add 1 (14.5 ounce) can diced tomatoes (undrained), 1 (15 ounce) can black beans (rinsed and drained), 1/2 cup shredded cheddar cheese, 1/4 cup chopped fresh cilantro, 1 teaspoon ground cumin, 1/2 teaspoon garlic salt, and black pepper to taste.
- Gently toss to combine.
- Spray a 1.5-quart casserole dish with nonstick cooking spray.
- Spoon the squash mixture into the prepared casserole dish.
- Sprinkle with the remaining 1/4 cup shredded cheddar cheese.
- Bake uncovered for 30-35 minutes, or until heated through and cheese is melted and bubbly.
- Let stand for 5 minutes before serving. Garnish with extra cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
0g
Fat
21g
Carbs
8g
