• 2 lbs. spaghetti squash
• 1/2 cup onion chopped
• 1/2 cup finely chopped celery
• 2 cloves garlic
• 2 medium tomatoes, chopped
• 3 tablespoons fresh-squeezed Sunkist® lemon juice
• 2 teaspoons ground cumin
• 5 to 10 drops red pepper sauce
• 1 can (15 oz.) low sodium black beans, rinsed and drained
• 1 can (7 oz.) chopped green chiles, drained
• 4 Sunkist mandarin oranges, peeled, seeded and chopped into 1/2-inch pieces
• 1/4 cup cilantro or Italian parsley leaves

Makes 4 servings.

To cook spaghetti squash: Microwave- Cut squash in half and place cut side down in microwave safe dish with 1/4 cup water. Cover and microwave on High power for 15 minutes. Let stand for 10 minutes. Conventional Oven- Place cut side down in baking pan sprayed with nonstick cooking spray. Roast in preheated 350°F oven for 45 minutes. Turn and roast additional 10 to 15 minutes until skin is tender. Cool slightly. Using fork scrape inside of squash creating spaghetti like pieces of squash, keep warm.

In skillet sprayed with nonstick cooking spray sauté onion, celery and garlic for 3 minutes; stirring occasionally. Add tomatoes, lemon juice, cumin and red pepper sauce, simmer for 3 minutes. Stir in beans, chiles, mandarin oranges and cilantro cook additional 3 minutes. Serve over spaghetti squash.

Nutritional Information per serving:

222 calories; 8g protein; 45g carbohydrates; 4g fat; 12g dietary fiber; 0mg cholesterol; 456mg sodium. 16% calories from fat

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