Spaghetti Squash, Second Time Around

  • Yield : 2 to 3 servings
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  • 15 ounce can black beans, drained and rinsed
  • 1/4 cup slivered roasted red peppers (from jar is o.k.)
  • 1/2 cup bottled chili sauce
  • Water to thin
  • Salt and freshly ground black pepper
  • 1 cups cooked spaghetti squash
  • 2 cups cooked rice
  • Sour cream and chopped cilantro for garnish, optional


Step 1

Heat the black beans with the peppers, chili sauce and some water just to make a stew like consistency. When bubbling hot, stir in the spaghetti squash to heat through. Serve over rice and garnish with cilantro and sour cream if you can afford the calories.

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