Southwest Spaghetti Squash

Southwest Spaghetti Squash

1 spaghetti squash
1 can/pint diced tomatoes, undrained
1 can/pint black beans, drained and rinsed
3/4 cup monterey jack cheese, divided
1/4 cup cilantro (or parsley), finely chopped
1 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon black pepper


Cut squash in half lengthwise, and remove seeds. Bake at 350 for about an hour until tender. Using a fork, remove strands from spaghetti squash. Add remaning ingredients, reserving 1/4 cup of cheese. Spoon into greased casserole dish, garnish with remaining cheese, and bake 35 minutes until heated through.


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