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Southwest Spaghetti Squash Casserole


SOUTHWEST SPAGHETTI SQUASH

I found this recipe in a Low-Carb cookbook. The sweetness of the squash mixes well with the spice of the other ingredients. Low-carb and vegetarian!

Recipe From food.com

Provided by Cyn2938

Time 1h50m

Yield 4 serving(s)

Steps:

  • Preheat oven to 350°F.
  • 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.
  • Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well.
  • Spray 1 1/2 quart casserole with nonstick cooking spray.
  • Spoon mixture into casserole.
  • Sprinkle with remaining 1/4 cup cheese.
  • Bake uncovered, 30 to 35 minutes or until heated through.
  • Serve immediately.


Southwest Spaghetti Squash image

Number Of Ingredients: 8

Ingredients:

  • 1 spaghetti squash (3 pounds)
  • 1 (14 ounce) can Mexican-style tomatoes, undrained
  • 1 (14 ounce) can black beans, drained and rinsed
  • 3/4 cup monterey jack cheese, divided
  • 1/4 cup cilantro, finely chopped
  • 1 teaspoon ground cumin
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon black pepper


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