Recipe courtesy of Michele Urvater

Spaghetti Squash, Second Time Around

  • Level: Easy
  • Yield: 2 to 3 servings
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15 ounce can black beans, drained and rinsed

1/4 cup slivered roasted red peppers (from jar is o.k.)

1/2 cup bottled chili sauce

Water to thin

Salt and freshly ground black pepper

1 cups cooked spaghetti squash

2 cups cooked rice

Sour cream and chopped cilantro for garnish, optional


  1. Heat the black beans with the peppers, chili sauce and some water just to make a stew like consistency. When bubbling hot, stir in the spaghetti squash to heat through. Serve over rice and garnish with cilantro and sour cream if you can afford the calories.
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