Southwest Spaghetti Squash

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

1. Preheat oven to 350u0b0F.
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.

tomatoes, black beans, monterey jack cheese, cilantro, ground cumin, garlic salt, black pepper

Taken from www.food.com/recipe/southwest-spaghetti-squash-81845 (may not work)