Directions:
- Halve the spaghetti squash lengthwise and remove seeds.
- Place, cut side down, on a baking sheet.
- Bake in a 350 degree oven for 45 to 50 minutes or until tender.
- Use a fork to shred and separate the spaghetti squash into strands.
- Meanwhile, for sauce, in a large skillet cook chicken, onion, pepper and garlic until vegetables are tender.
- Drain fat.
- Stir in tomato puree, corn, beans, chili powder, cumin and oregano.
- Cook and stir until slightly thickened and bubbly.
- Cook and stir 2 minutes more.
- Put 1 cup spaghetti squash on serving plate.
- Spoon 1 cup sauce over squash and top each serving with 1/4 cup cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 334.43 Kcal (1400 kJ) | ||
| Calories from fat | 81.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.07g | 14% | |
|---|---|---|---|
| Cholesterol | 70.93mg | 24% | |
| Sodium | 1901.35mg | 79% | |
| Potassium | 992.08mg | 21% | |
| Total Carbs | 37.2g | 12% | |
| Sugars | 13.23g | 53% | |
| Dietary Fiber | 7.38g | 30% | |
| Protein | 24.37g | 49% | |
| Vitamin C | 71mg | 118% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 16.2mg | 90% | |
| Calcium | 174.1mg | 17% | |
| Amount Per 100 g | |||
| Calories | 94.11 Kcal (394 kJ) | ||
| Calories from fat | 22.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.55g | 14% | |
|---|---|---|---|
| Cholesterol | 19.96mg | 24% | |
| Sodium | 535.04mg | 79% | |
| Potassium | 279.17mg | 21% | |
| Total Carbs | 10.47g | 12% | |
| Sugars | 3.72g | 53% | |
| Dietary Fiber | 2.08g | 30% | |
| Protein | 6.86g | 49% | |
| Vitamin C | 20mg | 118% | |
| Vitamin A | 0.2mg | 27% | |
| Iron | 4.6mg | 90% | |
| Calcium | 49mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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