Since I was attempting to go vegetarian for the month of November, I thought this dish was perfect! I love how you can make the spaghetti squash one night and the bean mix and have it for the rest of the week. It is perfect for one person! I love the kick this dish has. Let me know what you think.
xo Jackie
Prep Time: 50 minutes Yield: 4 servings
Ingredients:
- 1 medium spaghetti squash
- 2 teaspoons olive
- 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
Directions:
Cut the squash in half and roast in a 375°F oven for 50 minutes until tender.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. Scoop out the spaghetti squash filling and add the mixture to the spaghetti squash.
Calories: 160
Protein: 6g
Fat: 3.5g
Sodium: 330mg
Carbohydrates: 29g
WW+pts: 4 pts
Dine In and Dine Out 