Spaghetti Squash, Second Time Around
Ingredients
- 15 oz. can black beans, drained and rinsed
- 1/4 C. slivered roasted red peppers (from jar Is O.K.)
- 1/2 C. bottled chili sauce
- Water to thin
- Salt
- Freshly ground black pepper
- 1 C. cooked spaghetti squash
- 2 C. cooked rice
- Sour cream and chopped cilantro for garnish, optional
Directions
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. Yield: 2 to 3 servings.
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