SOUTHWESTERN STUFFED SPAGHETTI SQUASH

Southwestern Stuffed Spaghetti Squash image

Try Southwestern Stuffed Spaghetti Squash if you are looking for a pasta alternative. Southwestern Stuffed Spaghetti Squash is filled with flavor.

Provided by My Food and Family

Categories Home

Time 50m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 spaghetti squash (2 lb.)
2 green onions
1 can (15.5 oz.) black beans, rinsed
1/2 cup frozen corn
1/2 cup TACO BELL® Thick & Chunky Medium Salsa
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided

Steps:

Pierce squash in several places with fork or sharp knife; place in shallow microwaveable dish. Microwave on HIGH 10 to 15 min. or until squash is softened, turning every 5 min. Cool slightly.
Heat oven to 375°F. Cut squash in half; remove and discard seeds. Use fork to scrape insides of squash into strands; place strands in large bowl. Place squash shells, cut sides up, in shallow baking dish.
Slice onions, keeping white and green pieces separated. Add white onion slices to squash strands in bowl along with the beans, corn, salsa and half the cheese; mix lightly. Spoon into squash shells; top with remaining cheese.
Bake 15 min. or until filling is heated through and cheese is melted. Sprinkle with green onion pieces.

Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 680 mg, Carbohydrate 31 g, Fiber 9 g, Sugar 7 g, Protein 12 g