sweet home chili on spagetti squash

ChantalD75

1 medium spaghetti squash (about 21/2 lbs)
1 TBLS canola oil
1 cup diced onions
1 cup diced green pepper
1 can (14.5 ounces) stewed tomatoes
1 can (15.5 ounces) pinto beans, rinsed and drained
1 cup brewed coffee (or 1 cup of water + 1 tsp instant coffee)
2 tsp chili powder
1 tsp ground cumin, divided
11/2 tsp sugar
1/2 cup fat free sour cream
1/2 cup (2 ounces) shreddeed reduced fat sharp cheddar cheese
2-3 tbls chopped fresh cilantro leaves

1. poke several holes in the skin of the squash with a fork and microwave on high for 10 min. Squash should be tender when pierced. it not microwave at 1 min intervals until tender. Let sit and cool. When cool enough to handle cut squash in half and remove the seeds. scrape inside with fork to remove the spaghetti like strands. Transfer to heat proof serving dish and keep warm.

2 heat canola in a dutch oven over med-high heat. add onions and pepper and cook for 5 min or until they begin to richly brown. add tomatoes, bean, coffee, chili powder and 1/2 tsp cumin. bring to a boil over high heat. reduce heat and simmer, covered for 20 min or until tomatioes are tende3r and mix ture has thickened. break up any large pieces of tomato with back of spoon near the end of cooking time. remove from heat and add remaining 1/2 tsp of cumin and sugar.

3 serve, place in bowls and top with cili then sour cream, cheese and cilantro

calories: 295
total fat 8.0g
sodium 525mg
protein 15g

enjoy!!

spicysassy

Sounds great! I live off of spaghetti squash as I can't handle gluten, rice or potatoes!