Southwest Spaghetti Squash(Makes 4 Servings; Carb Count: 12 Grams) - cooking recipe

Ingredients

1 spaghetti squash (about 3 lb.)
1 can (about 14 oz.) Mexican-style diced tomatoes (undrained)
1 can (about 14 oz.) black beans, rinsed and drained
3/4 c. (3 oz.) shredded Monterey Jack cheese, divided
1/4 c. finely chopped cilantro
1 tsp. ground cumin
1/4 tsp. garlic salt
1/4 tsp. black pepper

Preparation

Preheat oven to 350\u00b0. 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. (Use oven mitts to protect hands.) Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well.