Southwest Spaghetti Squash (Gluten Free)

1 spaghetti squash (about 3 lbs)
I can (14 oz) of Mexican style diced tomatoes, drained.  I used plain diced tomatoes
I can (14 oz) black beans, rinsed and drained
3/4 cup shredded cheese (your choice)
1/4 cup finely chopped cilantro
1 tsp ground cumin
1/4 tsp garlic salt
1/4 tsp black pepper
**For the last three ingredients, I used a Mexican spice blend instead.
Preheat oven to 350. Cut squash in half lengthwise, remove seeds, cook cut side down for 45 mins to 1 hour or just until tender. Let it cool slightly. Shred squash with a fork and put into casserole dish. Add all ingredients EXCEPT for half the cheese and toss well. Sprinkle with remaining cheese. Bake uncovered 30-35 mins or until hot through.

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