Black Bean Stuffed Spaghetti Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 medium spaghetti squash2 tsp olive oil1/2 small red onion, chopped1 jalapeno, seeded & minced1 medium red bell pepper, chopped1 cup low sodium black beans, rinsed & drained 1/2 cup corn1 tsp chili powder1/3 cup cilantro, minced1 Tbsp lime juice1/2 tsp salt
1. Preheat oven to 375 degrees.
2. Cut squash in half and place halves on a baking pan that has been covered in aluminum foil. Roast 50 minutes or until tender. Remove from oven and allow to cool. Once cool enough to handle, scoop flesh from squash halves and set aside, leaving the shell intact.
3. Heat oil in a large pan and cook red onion, jalapeno and bell pepper for 2 minutes. Add beans, corn and chili powder and cook 1 minute longer. Add cooked squash, cilantro, lime juice and salt. Continue cooking 1 - 2 minutes more, or until heated through.
4. Fill squash halves with filling, mounding mixture in the center. Serve immediately.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JSKASICK.
2. Cut squash in half and place halves on a baking pan that has been covered in aluminum foil. Roast 50 minutes or until tender. Remove from oven and allow to cool. Once cool enough to handle, scoop flesh from squash halves and set aside, leaving the shell intact.
3. Heat oil in a large pan and cook red onion, jalapeno and bell pepper for 2 minutes. Add beans, corn and chili powder and cook 1 minute longer. Add cooked squash, cilantro, lime juice and salt. Continue cooking 1 - 2 minutes more, or until heated through.
4. Fill squash halves with filling, mounding mixture in the center. Serve immediately.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JSKASICK.
Nutritional Info Amount Per Serving
- Calories: 148.7
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 454.3 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 7.1 g
- Protein: 6.1 g
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