Directions:
- Cut squash in half lengthwise; discard seeds. Place squash cut side down on a baking sheet. Bake at 325 degrees about 35 mintues, until tender.
- Meanwhile, in a skillet coated with nonstick spray, cook onion until tenter. Stir in salsa, beans and cilantro; heat through. Gently stir in avocado; cook 1 more minute.
- Separate squash strands with fork and scoop out.
- Serve squash strands topped with salsa mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.14 Kcal (662 kJ) | ||
| Calories from fat | 70.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.86g | 12% | |
|---|---|---|---|
| Sodium | 925.55mg | 39% | |
| Potassium | 776.77mg | 17% | |
| Total Carbs | 21.59g | 7% | |
| Sugars | 7.4g | 30% | |
| Dietary Fiber | 8.16g | 33% | |
| Protein | 5.62g | 11% | |
| Vitamin C | 9.6mg | 16% | |
| Iron | 0.9mg | 5% | |
| Calcium | 64.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 67.94 Kcal (284 kJ) | ||
| Calories from fat | 30.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.38g | 12% | |
|---|---|---|---|
| Sodium | 397.62mg | 39% | |
| Potassium | 333.7mg | 17% | |
| Total Carbs | 9.28g | 7% | |
| Sugars | 3.18g | 30% | |
| Dietary Fiber | 3.51g | 33% | |
| Protein | 2.41g | 11% | |
| Vitamin C | 4.1mg | 16% | |
| Iron | 0.4mg | 5% | |
| Calcium | 27.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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