1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (275g) Recipe makes 4 servings |
||
| Calories 214 | ||
| Calories from Fat 66 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.4g | 11% | |
| Saturated Fat 4.2g | 21% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 18mg | 6% | |
| Sodium 526mg | 21% | |
| Potassium 475mg | 13% | |
| Total Carbohydrate 26.3g | 8% | |
| Dietary Fiber 6.4g | 25% | |
| Sugars 0.1g | ||
| Protein 12.8g | 25% | |
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 finely chopped cilantro
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic salt
- 1/4 teaspoon black pepper
Directions
1
Preheat oven to 350°F.2
Cut squash in half lengthwise.3
Remove and discard seeds.4
Place squash, cut side down, in greased baking pan.5
Bake 45 minutes to 1 hour or until just tender.6
Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl.7
Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well.8
Spray 1 1/2 quart casserole with nonstick cooking spray.9
Spoon mixture into casserole.10
Sprinkle with remaining 1/4 cup cheese.11
Bake uncovered, 30 to 35 minutes or until heated through.12
Serve immediately.
Questions about this recipe?
Spot an error in this recipe?
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Vegetables > Squash
- Preparation > Time to Make > < 4 hours
- Occasion > Taste/Mood > Spicy
- Dietary > Vegetarian
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: LindseyCockrell
On Nov 12, 2009
Who would have thought that such simple ingredients would be SO delicious! My husband and I enjoyed this so much, and he's always a little skiddish about a dinner without meat. Oh, and don't forget that you can roast the seeds of the spaghetti squash with a little olive oil & salt. They're great to munch on while you are cooking dinner! I just threw mine in the oven on a separate pan while my squash was cooking.
From: Mustang Sally 54269
On Nov 8, 2009
Fabulous recipe. It be awhile since I've had spaghetti squash, this was a nice treat. I pre-cooked the squash on parchment paper to save using extra oil. We really enjoyed the spices in this dish & I will definatly make this again, thanks for sharing.
From: Cucina Casalingo
On Mar 29, 2007
This dish is excellent! I've been looking for new ways to cook spaghetti squash and this was a winner. When the squash is cooked and the strands are removed, place them in a strainer to get rid of a little of the moisture and the end result won't be so soggy.
From: micades
On Mar 22, 2005
We made this in our office..we all ate til we were stuffed. We added chopped zuccini, sweet onions and red bell peppers. It was truly outstanding.
Recipe Collections
Showing 1-3 of 9 collections
Explore All-
Vegetarian Main Dish
(9646 Recipes)View Top 3 -
Vegetarian Chili
(294 Recipes)View Top 3 -
Vegetarian Side Dish
(10446 Recipes)View Top 3 -
Vegetarian Breakfast
(3504 Recipes)View Top 3 -
Low-Fat Vegetarian
(6801 Recipes)View Top 3 -
Tofu Main Dish
(711 Recipes)View Top 3 -
Vegan Main Dish
(2361 Recipes)View Top 3 -
Vegetarian Sandwiches
(861 Recipes)View Top 3
- Chicken (19 collections)
- Dessert (23 collections)
- Easy (8 collections)
- Side Dish (22 collections)
- Comfort Food (15 collections)
- Appetizer (13 collections)
- One Dish Meal (2 collections)
- Cookie (8 collections)
- Grilling (8 collections)
- Ground Beef (4 collections)
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
© 2009 Scripps Networks, Inc. All rights reserved