Email to HybridOwner      

Recipe Categories: LyndaLoo's HOME PAGEALCOHOLIC_DRINKS APPETIZERS ASIAN BAR_COOKIES BBQ BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES Burritos_Pitas_Tacos_Wraps CAKES CAKES_Using_Cake_Mixes CANDY_and_FUDGE CASSEROLES CHEESECAKES CHICKEN CHRISTMAS_RECIPES COOKIES COPYCAT CROCKPOT DESSERTS EASTER_RECIPES ETHNIC FISHandSEAFOOD FRUIT GAME_and_WILDFOWL GUESTBOOK_COMMENTS HAMandPORK HEALTHY_RECIPES HOLIDAY_RECIPES JAMSandJELLIES MAKE_IT_AT_HOME MISCELLANOUS MUFFINS_and_SCONES PASTA PIES PIZZA POTATOES RICE SALADandDRESSING SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS TARTS TIPS TURKEY VEGETABLES VEGETARIAN Weight_Watcher_Friendly

Southwest Spaghetti Squash




Source of Recipe


Lynda McCormick


Recipe Introduction


This is a great "meatless" dish.


List of Ingredients




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

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