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1 spaghetti squash, cut in half, seeds removed
1 cup low sodium black beans, rinsed
1 cup corn, rinsed
1/4 cup red onion, chopped
1 jalapeno (or favorite chile pepper of choice), chopped
1/2 cup roasted red pepper, chopped
1 teaspoon chili powder
1 teaspoon cumin
2 teaspoons garlic powder
2 teaspoons black pepper
1/3 cup cilantro
1 tablespoon lime juice
Makes 4 servings.
This squash dish combines seasonal produce (peppers, squash and corn) to help keep
your meal on a budget. Top with crumbled feta or avocado!