Yield :
- Servings: 2
- Amt per Serving: 1 Spaghetti Squash Boat
- Smartpoints : 7
Ingredients :
- 1 small spaghetti squash (mine totaled 924g uncooked)
- 1 can red kidney beans, drained and rinsed
- 1/2 cup salsa
- 2 oz fancy shredded Mexican cheese blend
Preparation :
- Preheat the oven to 350 degrees.
- Cut the spaghetti squash in half and scoop out the seeds.
- Note: I normally cook mine whole because cutting them is quite a challenge. You can soften it slightly in the microwave or even skip the baking and cook the entire thing in the microwave.
- Sprinkle the squash with salt and pepper.
- Bake for about 50 minutes until it is tender to the touch.
- Once you pull the squash out of the oven, mix the beans with the salsa.
- Fluff the squash with a fork releasing some of the strands.
- Top each squash with the bean-salsa mixture.
- You could add additional salsa if you are more of a sauce person. I didn’t want them swimming in it.
- Top each with an ounce of cheese.
- Bake for an additional 10-15 minutes until the cheese melts and the beans warm up.Enjoy!
Nutritional Info :
- Servings: 2
- Amt per Serving: 1 Spaghetti Squash Boat
- PointsPlus: 7
- Calories: 335
- Fat: 4g
- Fiber: 7g
- Sugar: 5g
- Carbs: 50g
- Protein: 10g
