Recipe courtesy of Michele Urvater
Spaghetti Squash, Second Time Around
- Level: Easy
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 330
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 66
- Dietary Fiber
- 14
- Sugar
- 7
- Protein
- 13
- Cholesterol
- 0
- Sodium
- 813
Ingredients
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
Directions
- 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.