Southwestern Spaghetti Squash

INGREDIENTS: 

• 1 spaghetti squash

• 1(14 ounce) can Mexicorn, drained

• 1(14 ounce) can black beans, drained and rinsed

• ³⁄₄cup cheddar cheese

• 1teaspoon cumin

• ¹⁄₄teaspoon garlic salt

• ¹⁄₄teaspoon black pepper

DIRECTIONS: 

1. Preheat oven to 350°F.

2. Cut squash in half lengthwise.

3. Remove and discard seeds.

4. Place squash, cut side down, in greased baking pan.

5. Bake 45 minutes to 1 hour or until just tender.

6. Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl.

7. Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well.

8. Spray 1 1/2 quart casserole with nonstick cooking spray.

9. Spoon mixture into casserole.

10. Sprinkle with remaining 1/4 cup cheese.

11. Bake uncovered, 30 to 35 minutes or until heated through.

12. Serve immediately.