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. Yield: 2 to 3 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6732 Posted to MC-Recipe Digest V1 #289 Date: Sat, 9 Nov 1996 22:51:20 -0500 From: Gail Shermeyer <email@example.com>
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|Serving Size: 1 Serving (696g)|
|Recipe Makes: 3|
|Calories from Fat: 25 (4%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 1.6mg||1 %|
|Sodium 44.4mg||2 %|
|Potassium 847.8mg||22 %|
|Total Carbohydrate 136.1g||40 %|
|Dietary Fiber 17.4g||70 %|
|Sugars, other 118.7g|
|Protein 22.8g||33 %|
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Calories per serving: 667
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