Southwest Spaghetti Squash

1 Spaghetti Squash (about 3 pounds)

1 Can (about 14 ounces) Mexican-style diced tomatoes, undrained

1 Can (about 14 ounces) black beans, rinsed and drained

¾ C. (about 3 ounces) shredded Monterey Jack Cheese, divided

¼ C. finely Chopped cilantro

1 tsp. Ground cumin

¼ tsp. garlic salt

¼ tsp. black pepper

1)      Preheat oven to 350°. Cut squash in half lengthwise.  Remove and discard seeds. Place squash, cut side down, in a greased baking pan. Bake 45 minutes to 1 hour or until tender. Using fork, remove spaghetti –like strands from hot squash and place strands in large bowl. (Use oven mitts to protect hands!)

2)      Add tomatoes with juice, beans, ½ C. cheese, cilantro, cumin, garlic salt, and pepper , toss well.

3)      Spray 1 1/2 quart casserole with non-stick cooking spray. Spoon mixture into casserole. Sprinkle with remaining ¼ c. cheese.

4)      Bake, uncovered, 30-35 minutes or until heated through. Serve immediately.

Nutrients per serving:  (1 1/3 C) Cal.: 147; Protein: 8; Carb.: 18; Total Fat: 5 g. Fiber: 6