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Spaghetti Squash, Mexican Style – Two Ways

9 faves
Nutrition per serving    (USDA % daily values)
CAL
371
FAT
81%
CHOL
168%
SOD
48%

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Ingredients for 6 servings

1 spaghetti squash, cooked and scooped from shell

1 large red pepper, diced

1 cup corn

1/2 cup sliced green onions (or diced onion)

1 can black beans, rinsed and drained

1 cup cheddar cheese, shredded

1/2 cup feta cheese, crumbled

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon coriander

1/8 teaspoon cayenne pepper, or more to taste

1/4 teaspoon black pepper

8 large eggs, optional

1 cup milk, optional

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