This squash dish combines seasonal produce (peppers, squash and corn) to help keep your meal on a budget! Top with crumbled feta or avocado!

Makes 4 servings

Ingredients:

• 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

Directions:

• Roast the spaghetti squash at 400 ̊ F for 40 minutes until tender. With a fork, comb out the squash.
• For the filling, sauté onion, jalapeno, and red peppers together for 2‐3 minutes. Add in black beans, corn, and spices and sauté for an additional 1 minute. Add in cooked squash, cilantro, and lime juice and cook for 1 minute.
• Fill squash halves with filling and serve.

Nutrition Facts (serving size 1.5 cups or 287g): Calories 125, Calories from Fat 11, Total Fat 1.2g, Saturated Fat 0.2g, Cholesterol 0.0mg, Sodium 225.7mg Total Carbohydrate 30.4g, Dietary Fiber 6.5g, Sugars 6.7g, Protein 5.8g