Southwest Spaghetti Squash

Southwest Spaghetti Squash 1 spaghetti squash ( 3 pounds) 1 (14 ounce) cans Mexican-style tomatoes, undrained 1 (14 ounce) cans black beans, drained and rinsed 3/4 cup low fat monterey jack cheese, divided 1/4 cup cilantro, finely chopped 1 teaspoon ground cumin 1/4 teaspoon garlic salt 1/4 teaspoon black pepper Preheat oven to 350°F. Cut squash in half lengthwise. 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. Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well. Spray 1 1/2 quart casserole with nonstick cooking spray. Spoon mixture into casserole. Sprinkle with remaining 1/4 cup cheese. Bake uncovered, 30 to 35 minutes or until heated through.