Southwest Spaghetti Squash Casserole

This Southwestern vegetarian casserole with spaghetti squash, tomatoes, black beans, cilantro, and Monterey Jack cheese is a great way to get all your veggies in one meal!

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 247 Calories

Ingredients

• ¼ teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1 (15 ounce) can black beans, rinsed and drained
• ¼ teaspoon garlic salt
• ¼ cup minced fresh cilantro
• 1 serving cooking spray (such as Pam®)
• 1 (2 pound) spaghetti squash, halved and seeded
• 1 (15 ounce) can Mexican-style diced tomatoes, undrained
• ¾ cup shredded reduced-fat Monterey Jack cheese

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.

Step 2

Place spaghetti squash, cut-side down, on the baking sheet.

Step 3

Bake squash in the preheated oven until skin can easily be pierced with a fork and insides are tender, 30 to 40 minutes. Remove from the oven (leave oven on) and allow to rest until cool enough to handle, about 10 minutes. Scrape out flesh with a fork and transfer to a large bowl; discard skins.

Step 4

Spray a 1 1/2 quart casserole dish with cooking spray.

Step 5

Add undrained tomatoes, black beans, 1/2 cup Monterey Jack cheese, cilantro, cumin, garlic salt, and pepper to the spaghetti squash; stir well to combine. Spoon into the prepared dish and sprinkle with remaining Monterey Jack cheese.

Step 6

Bake, uncovered, until heated through, 30 to 35 minutes. Serve immediately.