• 1 tablespoon oil
• 1 large onion, minced
• 2 cloves garlic, minced
• 4 cups broth (chicken or vegetable)
• 1.5 cups cooked spaghetti squash
• 1 can (15 oz) diced tomatoes with juice
• 1 can (15 oz) black beans, rinsed and drained
• 1-2 teaspoons pureed chipotle chilies in adobo sauce
• 1/2 teaspoon salt
• 1/4 cup coarsely chopped cilantro leaves

Heat oil in 3 quart pot over medium heat. Add onion and garlic. Cook, stirring often, until softened, about 5 minutes. Add remaining ingredients, except cilantro. Heat to boil. Simmer, covered, 5 minutes. (Can be made 2 days ahead and refrigerated.)

Add water if too thick. Stir in cilantro leaves. Taste; adjust seasonings.

You can get chipotle chilies in adobo sauce canned at the store and puree them yourself.

Prep time: 1 hour

Cooking time: about 10 minutes

Nutrition information per serving:
Calories................96
Sat. fat................0.2
Chol.................0 mg
Carb..................15 g
Fiber...................4 g
Fat......................3 g
% cal from fat.....24
Sodium........895 mg
Protein................5 g