Southwestern Spaghetti Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 med spaghetti squash1 small onion, chopped1 jalapeno chili, seeded and minced1 19oz can kidney beans, rinsed and drained1 12 oz can sweet corn, rinsed and drained1 teraspoon chili powderdash of cayenneDash of roasted chilli & tamarind (clubhouse)4 tbsp dried cilantro2 tbsp. Lime juice1 tsp sea salt1 tbsp olive oil
Bake squash in a 375 degree oven for 1 hour until tender. When cool enough to handle, scoop flesh from squash halves leaving shell intact for stuffing.
For the filling, heat oil in a large pan and suate onion, jalapeno and red pepper for 2 minutes. Add beans, corn, chili powder and saute 1 minute. Add squash, cilantro, lime juice and salt, cook 1 minute until heated through.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user BABYDOLL_87.
For the filling, heat oil in a large pan and suate onion, jalapeno and red pepper for 2 minutes. Add beans, corn, chili powder and saute 1 minute. Add squash, cilantro, lime juice and salt, cook 1 minute until heated through.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user BABYDOLL_87.
Nutritional Info Amount Per Serving
- Calories: 305.6
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,609.4 mg
- Total Carbs: 56.0 g
- Dietary Fiber: 15.5 g
- Protein: 12.0 g
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