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Categories:Viewed: 65 - Published at: 5 years ago
Ingredients
- 1 spaghetti squash (about 3 lb.)
- 1 can (about 14 oz.) Mexican-style diced tomatoes (undrained)
- 1 can (about 14 oz.) black beans, rinsed and drained
- 3/4 c. (3 oz.) shredded Monterey Jack cheese, divided
- 1/4 c. finely chopped cilantro
- 1 tsp. ground cumin
- 1/4 tsp. garlic salt
- 1/4 tsp. black pepper
Method
- Preheat oven to 350°. 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 and place strands in large bowl. (Use oven mitts to protect hands.) Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well.
