Spaghetti Squash With Balsamic Beans

“This vegetarian dish uses one of my favorite kinds of squash, spaghetti squash. It is delicious topped with the tasty sweet-tart beans.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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