E2 Spicy Spaghetti Squash with Black Beans
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 309.0
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 657.4 mg
- Total Carbs: 58.8 g
- Dietary Fiber: 15.0 g
- Protein: 13.0 g
View full nutritional breakdown of E2 Spicy Spaghetti Squash with Black Beans calories by ingredient
Introduction
Yummy vegan meal! Yummy vegan meal!Number of Servings: 4
Ingredients
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1 med spaghetti squash
1 small red onion, chopped
1 jalapeno chili, seeded and minced
1 15oz can black beans, rinsed and drained
1 15 oz can sweet corn, rinsed and drained
1 teraspoon chili powder
2 tsp. cumin
1/2 cup cilantro, minced
2 T. Lime juice
1 t. sea salt
tortilla strips (optional)
Directions
Makes four huge servings!
Roast squash in a 375 degree oven for 50 minutes 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.
Fill squash halves with filling, mounding mixture in center. Top with tortilla strips if desired.
Enjoy! I like the filling in corn tortillas like a taco!
Number of Servings: 4
Recipe submitted by SparkPeople user ATERRA.
Roast squash in a 375 degree oven for 50 minutes 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.
Fill squash halves with filling, mounding mixture in center. Top with tortilla strips if desired.
Enjoy! I like the filling in corn tortillas like a taco!
Number of Servings: 4
Recipe submitted by SparkPeople user ATERRA.
Member Ratings For This Recipe
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CD2728753
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MEESCHKA
My husband and I both liked this dish. I'm vegan and he eats several meat free meals a week. Recipe needs to be proofread. Directions state cooking red pepper with the onion and jalapeno, but it's not listed in the ingredients so I didn't get any when I was at the store. Still fine without it. - 10/31/10