Budget Bytes · by Beth Moncel★ 4.6 (10)
Southwest Spaghetti Squash Bowls
NUTRITION · PER SERVING17M COOK
CAL 14%·PRO 30%
CARBS 34G49% OF CAL
11G FIBER15G OTHER7G TOTAL SUGAR
FAT 10G34% OF CAL
6G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti squash bowls topped with black beans, salsa, cheese, and green onion. A low-carb, fiber-filled take on Southwest rice bowls, it's both light and satisfying.
mainmexicanbowlbeans⚡ microwavelow carbvegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups cooked spaghetti squash ($3.56)
- 1/2 Tbsp chili powder* ($0.07)
- Salt to taste ($0.05)
- 1 15oz. can black beans ($1.09)
- 1 cup salsa ($0.80)
- 4 oz. Monterey jack cheese ($1.20)
- 2 green onions ($0.22)
At a glance
PER SERVING · TIME 17M
CAL 14%·PRO 30%
CARBS 34G49% OF CAL
11G FIBER15G OTHER7G TOTAL SUGAR
FAT 10G34% OF CAL
6G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 2m
- Sodium
- 1412mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 753mg
- Calcium
- 300mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1412MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.