Spaghetti Squash With Balsamic Beans |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This vegetarian dish uses one of my favorite kinds of squash, spaghetti squash. It is delicious topped with the tasty sweet-tart beans. Ingredients:
1/4 cup balsamic vinegar |
3 tablespoons olive oil |
1 tablespoon honey mustard |
3 garlic cloves (minced fine) |
1 medium spaghetti squash (2-1/2 to 3 lbs) |
1 (15 ounce) can baby lima beans (well-drained) |
1 (15 ounce) can red kidney beans (well-drained) |
1 small white onion (diced) |
1/2 cup roasted sweet red pepper (cut into short strips) |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Cut the spaghetti squash in half, and remove the seeds.
2. For the vinaigrette, combine vinegar, oil, honey mustard, and garlic in a screw-top jar.
3. Place the cap on, well secured, and shake well to blend.
4. Place the squash halves in a large Dutch oven with about 2 of water.
5. Bring to boiling.
6. Cook, covered for 15-20 minutes,until tender.
7. Meanwhile, place the well-drained lima beans, the well-drained kidney beans and the diced onion in a saucepan.
8. Add in the roasted red sweet-pepper strips, the salt and the black pepper.
9. Cook on a med-low heat.
10. When the squash is done, use a fork to scrape the pulp from the shell, in strands, into a large serving bowl.
11. Pour the vinaigrette over the beans, and toss to coat well.
12. Spoon the beans over the spaghetti squash strands to serve.
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