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Slow Cooker Mexican Spaghetti Squash

By Rose Ziemann
  • minutes
  • Serves

INGREDIENTS

1

medium spaghetti squash, halved

1 10 ounce can

diced tomatoes with green chiles

1/2 14 ounce can

black beans

1 tsp

oregano

1 tsp

cumin

1 cup

shredded Mexican cheese

1/4 cup

fresh cilantro, chopped