Makes 4 servings- Carb count 12 Grams
1 spaghetti squash (about 3 pounds)
1 can (about 14 oz.) Mexican-style dice tomatoes, undrained
1 can (about 14 oz.) black beans, rinsed and drained
3/4 cup (3 ounces) shredded Monterey Jack cheese, divided
1/4 cup finely chopped cliantro
1 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
1. Preheat oven to 350 f. 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.)
2. Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well.
3. Spray 1 1/2 quart casserole with nonstick cooking spray. Spoon mixture into casserole. Sprinkle with remaining 1/4 cup cheese.
4. Bake, uncovered, 30 to 35 minutes or until heated through.