Spaghetti Squash, Second Time Around
15 ounce can black beans, drained and rinsed
1/4 cup slivered roasted red peppers (from jar is o.k.)
1/2 cup bottled chili sauce
Water to thin
Salt and freshly ground black pepper
1 cups cooked spaghetti squash
2 cups cooked rice
Sour cream and chopped cilantro for garnish, optional
Instructions:
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.
