Spaghetti squash, second time around (mf)

Yield: 3 Servings

Measure Ingredient
1 can Black beans (15 oz); rinsed and drained
¼ cup Slivered roasted red peppers (jar OK)
½ cup Bottled chili sauce
Water; to thin
Salt and freshly ground black pepper
1 cup Cooked spaghetti squash
2 cups Cooked rice
Sour cream; for garnish
Chopped cilantro; for garnish

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.

Yield: 2 to 3 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6732 Posted to MC-Recipe Digest V1 #289 Date: Sat, 9 Nov 1996 22:51:20 -0500 From: Gail Shermeyer <4paws@...>

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