Southwest Spaghetti Squash

Ingredients

• 1 spaghetti squash (3 pounds)
• 1 (14 ounce) can Mexican-style tomatoes, undrained
• 1 (14 ounce) can black beans, drained and rinsed
• 1 (14 ounce) can corn, drained and rinsed
• 1 (2-4 ounce) can green chilis
  
• 3/4 cup monterey jack cheese, divided
• 1/4 cup cilantro, finely chopped
• 1 teaspoon ground cumin
• 3-5 cloves garlic, minced
• 1/4 teaspoon sea salt
  
• 1/4 teaspoon black pepper

Directions

1. Preheat oven to 350°F.
2. Cut squash in half lengthwise. Remove and discard seeds.
3. Place squash, cut side down, in greased baking pan.
4. Bake 45 minutes to 1 hour or until just tender.
5. Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl.
6. Add remaining ingredients and 1/2 cup cheese; toss well.
7. Spray 1 1/2 quart casserole with nonstick cooking spray.
8. Spoon mixture into casserole.
9. Sprinkle with remaining 1/4 cup cheese.
10. Bake uncovered, 30 to 35 minutes or until heated through. Serve immediately.

Serve with fresh salsa, sour cream, and cornbread.

Source