Southwest Spaghetti Squash

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

1. Preheat over to 35o. Cut squash in half lengthwise. Remove and discard seeds. Place squash, cut side down, in greased baking pan. Bake 45 - 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)
2. Add tomatoes with juice, beans, 1/2 c of cheese, cilantro, cumin, garlic salt, and pepper; toss well.
3. Spray 1 1/2 quart casserole dish with nonstick cooking spray. Spoon mixture into casserole dish. Sprinkle with remaining cheese.
4. Bake, uncovered, 30-35 minutes or until heated through. Server immediately.

(pg 122 "Winsor Pilates Low-Carb Cookbook") submitted by Amy Gray