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Spaghetti Squash: Southwest Spaghetti Squash

Source of Recipe


LyndaLoo






List of Ingredients



• 2 pounds cooked spaghetti squash, cooked and shredded into strands
  
• 1 (15 ounce) can mexican style diced tomatoes, undrained
  
• 1 (15 ounce) can black beans, 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 reduced fat shredded Monterey Jack cheese
  






Instructions



1. Combine squash, tomatoes, beans, 1/2 cup cheese, cilantro and spices in large bowl, stirring well. Spoon into a 1 1/2 quart casserole sprayed with pam cooking spray. Sprinkle with remaining cheese. Bake, uncovered at 350 degrees for 30 to 35 minutes or until heated through. Serve immediately. Makes 4 servings.
   
   
2. Per Serving: 232 Calories; 5.4g Fat; 14.4g Protein; 32.4g Carbohydrate; 4.7g Dietary Fiber; 11mg Cholesterol; 902mg Sodium.
   
   
3. Weight Watcher Points: 5 per serving