Mexican Spaghetti Squash
- Number of Servings: 4
Ingredients
4 cup Spaghetti Squash 1 serving 1 Med. Green Bell Pepper 1 cup, chopped Onions, raw 4 tbsp Fresh Salsa (Italian Rose) (by EBASNIGHT) 425 grams Beans, black 0.25 cup kernels Yellow Sweet Corn, Frozen 3.5 serving Chicken - Kirkland Canned Chicken Breast in Water 1serv=2oz 1 tbsp Extra Virgin Olive Oil
cook Squash
fry pepper and onoom
scrape 3/4 spaghetti squash in a casserole
layer salsa, beans and corn, chicken, green peppers and onions
bake 375 for 20-30 minutes
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user DGULLETTE.
fry pepper and onoom
scrape 3/4 spaghetti squash in a casserole
layer salsa, beans and corn, chicken, green peppers and onions
bake 375 for 20-30 minutes
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user DGULLETTE.
Nutritional Info Amount Per Serving
- Calories: 302.3
- Total Fat: 5.5 g
- Cholesterol: 39.4 mg
- Sodium: 316.9 mg
- Total Carbs: 44.1 g
- Dietary Fiber: 12.9 g
- Protein: 22.9 g
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