Enjoy a scrumptious and flavourful spaghetti squash topped with chili black beans and fresh cilantro. PointsPlus Value: 4. PER SERVING (310 ML [1 CUPS]): 162 CAL, 2 G TOTAL FAT, 0 G SAT FAT, 0 G TRANS FAT, 0 MG CHOL, 257 MG SOD, 34 G CARB, 10 G SUGAR, 9 G FIB, 7 G PROT, 71 MG CALC. Courtesy of the "Weight Watchers In 20 Minutes" cookbook.
Directions for: Spaghetti Squash with Chili Black Beans
Ingredients
1 small spaghetti squash (about 1 1/2 lbs/680 g), halved lengthwise
1 cup (250 mL) water
2 tsp (10 mL) olive oil
1 small onion, finely chopped
red bell pepper, diced
2 clove garlic, chopped
15 oz (425 g) no-salt-added tomato sauce
15 oz (425 g) reduced-sodium black beans, rinsed and drained
1 Tbsp (15 mL) chili powder
tsp (2 mL) ground cumin
3 Tbsp (45 mL) fresh cilantro, chopped
Directions
1. Place squash halves, cut side down, in 17.5 x 27.5-cm (7 x 11-inch) baking dish. Pour water around squash. Cover with wax paper and microwave on High until tender when pierced with knife, about 12 minutes. Turn squash, cut side up, to let cool slightly; then scrape out seeds with spoon.
2. Meanwhile, heat oil in large heavy nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic, and cook, stirring occasionally, until vegetables are softened, 34 minutes. Add tomato sauce, beans, chili powder, and cumin; bring to boil. Reduce heat and simmer 5 minutes.
3. Scrape spaghetti squash into strands by raking with fork. Spoon bean mixture evenly over squash and garnish with cilantro.
See more: Vegetables, Vegetarian, Healthy, Beans, Side