Spaghetti Squash, Second Time Around |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
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 |
Directions:
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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