New Mexico Spaghetti Squash
- Number of Servings: 5
Ingredients
1 spaghetti squash, roasted1 can black beans1 can corn kernels1 small chopped purple onion1 roasted green chili, de-seeded and diced6 cloves garlic1/2 cup feta cheese1 cup cherry tomatoes, halved2 tsp.Chili powder2 tsp. CuminSalt and Pepper to taste
Cut squash in half, drizzle with 1 tbls. olive oil, crush 1 clove of garlic in each half, sprinkle 1 tsp. cumin, 1 tsp. chili powder, salt and pepper. Roast in oven until soft.
Once squash is cooled, scrape out strands with fork.
Saute onion, garlic, 1 tsp. cumin, 1 tsp. chili powder until onion is soft.
Combine all remaining ingredients. Bake in oven approx. 45 minutes.
Serving Size: makes approx. 5 1 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user JNF100.
Once squash is cooled, scrape out strands with fork.
Saute onion, garlic, 1 tsp. cumin, 1 tsp. chili powder until onion is soft.
Combine all remaining ingredients. Bake in oven approx. 45 minutes.
Serving Size: makes approx. 5 1 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user JNF100.
Nutritional Info Amount Per Serving
- Calories: 225.7
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 95.4 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 9.6 g
- Protein: 8.9 g
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