Photo: Eaters Collective
Southwestern Spaghetti Squash
10 ingredients
20 min + 1 hr
4 servings
openrecipes
"A great fall or winter side dish, this also can be served as a vegetarian main course."
Estimated Nutrition (whole recipe, rough)
300
Calories
10g
Protein
15g
Fat
34g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 spaghetti squash, halved and seeded
- 1 tablespoon olive oil
- 1 (15 ounce) can black beans, rinsed and drained
- 2 tomatoes, chopped
- 1 green bell pepper, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1/4 cup chopped fresh cilantro
- salt and pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes