Spicy Spaghetti Squash with Black Beans
4

Serves 4

Serve these stuffed squash halves immediately or fill with the stuffing and refrigerate them, covered, one day in advance. Simply reheat them before serving.

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    Ingredients: 
    • 1 medium spaghetti squash
    • Filling
    • 2 teaspoons olive or corn oil
    • 1/2 cup red onion, chopped
    • 1 jalapeño chili, seeded, minced
    • 1/2 cup red pepper, chopped
    • 1 cup black beans, rinsed and drained well
    • 1/2 cup sweet corn, frozen or fresh
    • 1 teaspoon chili powder
    • All of the reserved cooked squash, about 4 cups
    • 1/3 cup cilantro, minced
    • 1 tablespoon lime juice
    • 1 teaspoon sea salt
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    Method: 

    Roast squash in a 375°F oven for 50 minutes until tender or cut squash in half and place in a microwave dish with 1/2 inch of water, lightly covered with plastic wrap for 20 minutes on high until tender. cool. When cool, scoop flesh from squash halves leaving the shell intact for stuffing.

    For the filling, heat oil in a large pan and sauté red onion, jalapeño chili and red pepper for 2 minutes. Add beans, corn and chili powder; sauté 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.

    Fill squash halves with filling, mounding mixture in the center.

    Nutritional Info: 
    Per Serving:160 calories (30 from fat), 3.5g total fat, 0.5g saturated fat, 0mg cholesterol, 330mg sodium, 29g carbohydrate (7g dietary fiber, 5g sugar), 6g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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