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Black Bean and Squash Salsa
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3 cups coarsely chopped cooked spaghetti squash
1 cup diced plum tomato
1/4 cup thinly sliced green onions
1/4 cup fresh lime juice
2 tbl. minced fresh cilantro
1 tsp. sugar
1/8 tsp. salt
1 (15-ounce) can black beans, rinsed and drained
1 jalapeño pepper, seeded and finely chopped
Combine all the ingredients in a large bowl. Cover and chill. Yield: 5 cups (serving size: 1/4 cup
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