Ingredients
- 1 spaghetti squash (about 2 pounds)
- 1 (15-ounce) can reduced-sodium black beans, rinsed and drained
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- 1 cup reduced-fat shredded Mexican cheese blend
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- 1 tablespoon chopped fresh cilantro, plus extra for garnish
How to Make It
- Pierce squash several times with a fork. Place on a microwaveable plate and microwave on HIGH 15 to 18 minutes, or until tender when pierced with a knife. Remove to a cutting board and allow to cool 15 to 20 minutes.
- Preheat oven to 350°F. Coat a 2-quart casserole dish with cooking spray.
- Cut the squash in half lengthwise. Scoop out seeds and discard. Scrape the inside of the squash with a fork, shredding it so it looks like spaghetti, and place in a large bowl. Add black beans, diced tomatoes, cheese, cumin, chili powder, salt, and cilantro; mix well. Spoon into prepared casserole dish.
- Bake 30 to 35 minutes, or until heated through. Sprinkle with remaining cilantro and serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 130 kcal Calories from Fat: 36 kcal |
|
% Daily Value*
|
| Total Fat 4.0 g 11% |
Saturated Fat 2.0 g 10% |
Trans Fat 0.0 g |
Cholesterol 10 mg 3% |
Sodium 270 mg 5% |
carbohydrates 18 g 14% |
Dietary Fiber 5 g 13% |
Sugars 5 g 6% |
Protein 8 g 16% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
