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    5 pt.Southwest Spaghetti Squash


    Source of Recipe


    LyndaMc994 ~ WFD

    List of Ingredients




    2 pounds spaghetti squash -- cooked & shredded into strands
    1 can Mexican Style diced tomatoes -- (15 oz) undrained
    1 can black beans -- (15 oz) rinsed and drained
    1/4 cup cilantro -- minced
    1/4 teaspoon garlic salt
    1/4 teaspoon freshly ground black pepper
    1 teaspoon cumin
    3/4 cup Monterey jack cheese -- shredded - low fat

    Recipe



    Combine squash, tomato, beans, 1/2 c cheese, cilantro & spices in large bowl, stirring well. Spoon into a 1 1/2 qt casserole sprayed with PAM cooking spray. Sprinkle with remaining cheese. Bake, uncovered at 350¡ for 30 35 minutes or until heat through. Serve immediately.

    Makes 4 servings.


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    Per Serving: 232 Calories; 5.4g Fat; 14.4g Protein; 32.4g Carbohydrate; 4.7g Dietary Fiber; 11mg Cholesterol; 902mg Sodium.

    Weight Watcher Points: 5 per serving

    You can easily change this from a Tex-Mex dish to an Italian one by using Italian Style canned tomatoes, cannellini beans (or great northern), parsley, replace the cumin with garlic powder & mozzarella cheese.

 

 

 

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