Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Honduran

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375°. Pierce squash a few times with a knife, wrap in foil, and bake for 1 hour and 15 minutes. (When done, outer part of squash should be somewhat tender upon pressing.) Remove from oven and set aside until cool enough to handle. | 2. In a medium sauce pan, combine beans and corn and heat just until hot. (Or heat in microwave.). | 3. Cut squash in half lengthwise and remove seeds. Remove flesh by scraping against inside of shell with a fork to form pasta-like strands. Place in serving dish. Add beans, corn, and bell pepper, and toss to combine. | 4. In a small saucepan, melt margarine. (Or melt in microwave.) Stir in olive oil, pour over squash, and toss. Sprinkle top with cheese, parsley, and basil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti squash	1	pounds		140.6138	31.3433	2.903	2.5855
navy bean	2	cups	cooked	139.36	27.144000000000002	12.792	1.456
corn	1	cup	cooked	124.7	27.115	4.7415	1.9575
red bell pepper	1		chopped	-	-	-	-
vegetable margarine	2	tablespoons		175.84	0.4284	0.0728	19.6616
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
mizithra cheese soy	1/2	cup	grated	-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
basil leaf	2	tablespoons	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.