Spaghetti with a twist! Great way to get all your veggies in one meal and enjoy them, too!

Gallery

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 25 mins
Servings:
4
Yield:
1 1 1/2-quart casserole
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.

    Advertisement
  • Place spaghetti squash, cut-side down, on the baking sheet.

  • Bake squash in the preheated oven until skin can easily be pierced with a fork and insides are tender, 30 to 40 minutes. Remove from the oven (leave oven on) and allow to rest until cool enough to handle, about 10 minutes. Scrape out flesh with a fork and transfer to a large bowl; discard skins.

  • Spray a 1 1/2 quart casserole dish with cooking spray.

  • Add undrained tomatoes, black beans, 1/2 cup Monterey Jack cheese, cilantro, cumin, garlic salt, and pepper to the spaghetti squash; stir well to combine. Spoon into the prepared dish and sprinkle with remaining Monterey Jack cheese.

  • Bake, uncovered, until heated through, 30 to 35 minutes. Serve immediately.

Nutrition Facts

247 calories; protein 14.1g; carbohydrates 38.3g; fat 6.4g; cholesterol 15.1mg; sodium 1170.7mg. Full Nutrition
Advertisement
Advertisement