• 1 medium spaghetti squash, halved lengthwise and seeded
  • 2 teaspoons extra-virgin olive oil
  • 1/2 cup chopped red onion
  • 1 jalapeño pepper, seeded and minced
  • 1/2 cup red bell pepper, chopped
  • 1 cup cooked black beans
  • 1/2 cup sweet corn, frozen or fresh
  • 1 teaspoon chili powder
  • 1/3 cup fresh cilantro, finely chopped
  • 1 tablespoon lime juice
  • 1 teaspoon fine sea salt
  1. Preheat the oven to 375°F.
  2. Arrange squash in a large baking dish, cut-sides down.
  3. Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes.
  4. Rake with a fork to remove flesh in strands, leaving the shell intact for stuffing.
  5. For the filling, heat oil in a large skillet over medium heat.
  6. Add onion, jalapeño and bell pepper and cook for 2 minutes or until soft.
  7. Add beans, corn and chili powder; cook, stirring frequently, 1 minute longer.
  8. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.
  9. Fill squash halves with filling, mounding mixture in the center, and serve.
Nutritional Info:
Per Serving (serves 4) : 160 calories (30 from fat), 3.5g total fat, 0.5g saturated fat, 330mg sodium, 29gcarbohydrates, (7 g dietary fiber, 5g sugar), 6g protein.

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