Southwest Spaghetti Squash(Makes 4 Servings; Carb Count: 12 Grams)

• 1 spaghetti squash (about 3 lb.)
• 1 can (about 14 oz.) Mexican-style diced tomatoes (undrained)
• 1 can (about 14 oz.) black beans, rinsed and drained
• 3/4 c. (3 oz.) shredded Monterey Jack cheese, divided
• 1/4 c. finely chopped cilantro
• 1 tsp. ground cumin
• 1/4 tsp. garlic salt
• 1/4 tsp. black pepper

1. Preheat oven to 350u0b0. Cut squash in half lengthwise.
2. Remove and discard seeds. Place squash, cut side down, in greased baking pan. Bake 45 minutes to 1 hour or until just tender. Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl. (Use oven mitts to protect hands.) Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=117000 (may not work)