Spicy Spaghetti Squash with Black Beans
- Number of Servings: 4
Ingredients
1 medium spaghetti squash 2 teaspoons olive oil 1/2 cup red onion, chopped 1 jalapeño chili, seeded, minced 1/2 cup red pepper, chopped 1 cup black beans, rinsed and drained well 1/2 cup sweet corn, frozen or fresh 1 teaspoon chili powder 1/3 cup cilantro, minced 1 tablespoon lime juice 1 teaspoon sea salt
Roast squash in a 375°F oven for 50 minutes until tender or cut squash in half and place in a microwave dish with 1/2 inch of water, lightly covered with plastic wrap for 20 minutes on high until tender. cool. When cool, scoop flesh from squash halves leaving the shell intact for stuffing.
For the filling, heat oil in a large pan and sauté red onion, jalapeño chili and red pepper for 2 minutes. Add beans, corn and chili powder; sauté 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.
Fill squash halves with filling, mounding mixture in the center.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user RAVENGIRL103.
For the filling, heat oil in a large pan and sauté red onion, jalapeño chili and red pepper for 2 minutes. Add beans, corn and chili powder; sauté 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.
Fill squash halves with filling, mounding mixture in the center.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user RAVENGIRL103.
Nutritional Info Amount Per Serving
- Calories: 159.7
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 659.2 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 7.8 g
- Protein: 6.2 g
Member Reviews
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RAETOP
This was fantastic. My first time trying spaghetti squash and it's love! I did not have cilantro or a jalapeño on hand but I added some chipotle chili powder in addition to the regular chili powder for a bit of a kick. This made so much and was quite filling. One day I had it by itself for lunch. O - 1/24/16