½ large spaghetti squash (after roasting should yield 2½ cups of spaghetti squash)
1 teaspoon olive oil
1 cup canned roasted garlic and onion diced tomatoes
½ cup black beans
3 teaspoons chili powder
1 teaspoon cumin
½ teaspoon salt
¾ cup low-fat mozzarella cheese
Instructions
Preheat oven to 375 degrees.
Drizzle olive oil over squash, sprinkle with salt and pepper. Place cut-side down on a rimmed baking sheet. Bake for 40 minutes or until you can pierce the squash easily with a fork.
Use a fork to gently remove the "spaghetti" strands from the inside of the squash, try to retain the shape of the skin, you will be putting the squash back in. You should have about 2½ cups of squash. Transfer to a medium bowl.
Add diced tomatoes, black beans, chili powder, cumin and salt to the squash. Toss until combined. Transfer squash mixture back to skin and sprinkle with cheese. Place back in the oven until the cheese is melted and the mixture is hot, about 15 minutes.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/roasted-mexican-spaghetti-squash/