Spaghetti Squash with Balsamic Beans
This hearty meatless dish is perfect for busy nights when there is not much time or energy for cooking.
1 medium spaghetti squash, halved and seeded
1 10-ounce package frozen baby Lima beans
1 15-ounce can of red kidney beans, rinsed and drained
1/2 cup roasted red bell peppers, rinsed, drained and cut into short strips
1/2 teaspoon salt
1/4 cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon honey mustard
2 cloves of garlic, minced
Place squash halves in a large Dutch oven with about 1-inch of water. Bring to boiling. Cook, covered, for 15 to 20 minutes or until tender.
Meanwhile, in saucepan cook the Lima beans according to package directions, adding kidney beans during the last three minutes of cooking; drain and return to pan. Stir in roasted red peppers and salt; heat through.
For vinaigrette, combine vinegar, oil, honey mustard and garlic in screw-top jar. Cover and shake well. Pour over warm bean mixture; toss to coat.
Use a fork to scrape the squash pulp from the shells in strands; return strands to each shell. Spoon warm bean mixture atop squash strands in shells, drizzling any remaining vinaigrette on top. If desired, sprinkle with freshly ground black pepper. To serve, cut each filled squash shell in half.
Recipe makes 4 servings.
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