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Southwest Spaghetti Squash




Source of Recipe


Lynda McCormick


Recipe Introduction


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.


List of Ingredients




2 pounds spaghetti squash, cooked & shredded into strands
1 can Mexican Style diced tomatoes (15 oz) undrained
1 can canned 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 shredded reduced-fat Monterey Jack cheese

Recipe



Combine squash, tomato, beans, 1/2 cup 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.

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