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Easy Spaghetti Squash with Pinto Beans & Arugula
VEGGIE PRIMER11Ingredients
3Hours
180Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 spaghetti squash (large)
- 29 oz. diced tomatoes (with mild green chilies)
- 15.5 oz. low sodium pinto beans (or black beans, rinsed and drained)
- 1 cup chopped onion (I use frozen chopped onions to save time)
- 1 cup frozen corn
- 5 oz. arugula (container of fresh, or 3-4 handfuls of other dark leafy greens)
- 3 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. dried oregano
- avocado (optional)
- sliced black olives (optional)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium150mg6% |
| Potassium970mg28% |
| Protein8g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber5g20% |
| Sugars7g |
| Vitamin A50% |
| Vitamin C60% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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