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Ingredients
US|METRIC
7 SERVINGS
- 1 spaghetti squash
- 2 Tbsp. olive oil
- 1 onion (medium, sliced thin)
- 1 red bell pepper (diced)
- 1 jalapeno pepper (seeded and minced)
- 2 cloves garlic (minced)
- 1 Tbsp. chili powder
- 1 tsp. dried oregano
- 1/2 tsp. cumin
- salt
- pepper
- 1 can black beans (drained and rinsed)
- 1 cup frozen corn kernels (thawed)
- 1 can tomatoes (with green chilis, drained)
- 1/2 cup nonfat greek yogurt
- 1 cup reduced fat shredded cheddar cheese (divided)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories230Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol<5mg1% |
Sodium500mg21% |
Potassium720mg21% |
Protein12g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate36g12% |
Dietary Fiber7g28% |
Sugars5g |
Vitamin A30% |
Vitamin C60% |
Calcium20% |
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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Reviews(4)
A C 2 years ago
It was yummy, but I quickly found a better recipe to use our spaghetti squash: chicken alfredo spaghetti squash
Abijah Lu 4 years ago
Cooked the recipe as is and it was just ok. I would probably change some things next time I cook it.
Bepsaida R. 9 years ago
I made this and made a few changes...I put the cook squash on a baking dish first. then I added to the rest of the ingredients a pound of organic ground chuck. I put this mixture on top of the squash and the topped it with the cheese. Then put in the over for 30 minutes. it was delicious. So...everything was pretty much the same other than I added the meat and laired instead of mixing. Served with fresh avocados.