Spicy Spaghetti Squash with Black Beans
Marin Mommies presents a delicious and healthy sponsored recipe from Whole Foods Market, with Marin locations in Mill Valley, Novato, and San Rafael. Don't miss the great coupon at the end of the article!
Serve these stuffed squash halves immediately or fill with the stuffing and refrigerate them, covered, one day in advance. Simply reheat them before serving.
- 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
Preheat the oven to 375°F. Arrange squash in a large baking dish, cut-sides down. Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes. Rake with a fork to remove flesh in strands, leaving the shell intact for stuffing.
For the filling, heat oil in a large skillet over medium heat. Add onion, jalapeño and bell pepper and cook for 2 minutes or until soft. Add beans, corn and chili powder; cook, stirring frequently, 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.
Per Serving: 160 calories (30 from fat), 3.5g total fat, 0.5g saturated fat, 330mg sodium, 29g carbohydrates, (7g dietary fiber, 5g sugar), 6g protein.
July 15, 2018
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