
INGREDIENTS:
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1 spaghetti squash
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1(14 ounce) can Mexicorn, drained
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1(14 ounce) can black beans, drained and rinsed
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3⁄4cup cheddar cheese
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1teaspoon cumin
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1⁄4teaspoon garlic salt
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1⁄4teaspoon black pepper
DIRECTIONS:
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Preheat oven to 350°F.
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Cut squash in half lengthwise.
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Remove and discard seeds.
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Place squash, cut side down, in greased baking pan.
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Bake 45 minutes to 1 hour or until just tender.
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Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl.
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Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well.
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Spray 1 1/2 quart casserole with nonstick cooking spray.
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Spoon mixture into casserole.
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Sprinkle with remaining 1/4 cup cheese.
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Bake uncovered, 30 to 35 minutes or until heated through.
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Serve immediately.