Best Black Bean Spaghetti Recipes

SPAGHETTI SQUASH & BLACK BEAN TACOS

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high 18-20 minutes or until tender., In a large skillet, heat oil over medium heat. Add corn; cook and stir 5-7 minutes or until lightly toasted., When squash is cool enough to handle, use a fork to separate strands; stir into skillet. Add black beans, salsa, onions, cilantro, pumpkin seeds, lime juice, garlic salt, cumin and salt; heat through. Serve with tortillas and, if desired, guacamole.

BLACK BEAN SPAGHETTI

Steps:

• Saute first 4 ingredients in hot oil in a large saucepan over medium-high heat until tender.
• Add beans and next 5 ingredients.
• Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes, stirring occasionally.
• Cook spaghetti according to package directions; drain well.
• Place spaghetti on serving platter; top with tomato mixture.
• Sprinkle with cheese.

BEEF AND BLACK BEAN SPAGHETTI SQUASH

Steps:

• Trim ends of squash and halve lengthwise; discard seeds. Place squash, cut side down, on a trivet insert in a 6-qt. electric pressure cooker. Add 1 cup water to cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. Set squash aside. , In a large skillet, crumble beef and cook with onion over medium heat until no longer pink, 4-6 minutes; drain. Add mustard, hot sauce and garlic; cook 1 minute more. Stir in black beans and kale; cook just until wilted, 2-3 minutes., Using a fork, separate strands of spaghetti squash; combine with meat mixture. Dollop servings with Greek yogurt.

LAYERED SPAGHETTI SQUASH WITH ZUCCHINI BLACK BEAN #RAGU

Steps:

• Cut squash in halve lengthwise; scoop out seeds and discard. Place squash face down in a 9" pie plate filled with about ½" water. The squash will not fit exactly but will overlap on each side. Microwave 8 minutes or until al dente. Let cool. Using a fork, scrape the squash into their natural strands and transfer to a large bowl. Toss with ½-tablespoon extra virgin olive oil and 2-ounces crumbled feta cheese. Set aside.
• In a large skillet, heat the remaining 1-tablespoon oil over medium-low heat. Stir in the carrot and celery. Cover and sauté 3 minutes, stirring once. Add zucchini. Combine well with carrot and celery. Sprinkle with basil, salt and pepper. Sauté covered about 2 minutes. Stir in black beans and red wine. Simmer uncovered until most of red wine has reduced. Pour Ragú sauce into vegetables and beans along with chopped cilantro and optional hot sauce. Simmer about 10 minutes until vegetables are tender and sauce smells fragrant.
• Spray a 2½-quart baking/serving dish with olive oil spray. Layer ½ of the spaghetti squash over the bottom. Pour ½ of the Ragu sauce over the squash. Spread another layer with remaining squash. Add remaining Ragu sauce on top, letting some of the spaghetti squash around the edges peak through. Bake in 350?F oven about 15 minutes until nicely heated through. Remove from oven. Sprinkle with remaining 1-ounce feta cheese and cilantro leaves. Place avocado slices across the top in a decorative pattern. Serve.

TEX MEX SPAGHETTI SQUASH WITH BLACK BEAN GUACAMOLE

Steps:

• Preheat oven to 375F and line a large baking sheet with parchment paper. Slice off the stem of the squash and place the squash cut side down on a cutting board. With a chef's knife, carefully slice through the squash lengthwise to create two long halves. Scoop out the seeds and guts with an ice cream scoop. Brush some olive oil onto the squash and sprinkle with salt and pepper. Place squash halves cut side down on the baking sheet and roast for 30-50 minutes, depending on how large your squash is. When the squash is tender and you can easily scrape the strands with a fork, it's ready. I like to check the squash after 25-30 minutes to make sure I'm not over cooking it. Be sure not to cook for too long or it will turn mushy. While the squash is roasting, prepare the black bean guacamole. Mash the avocado flesh in a large bowl. Fold in the onion, tomato, drained and rinsed black beans, and cilantro. Season to taste with lime juice, salt, pepper, and red pepper flakes. Remove squash from the oven, flip over, and scrape the flesh with a fork in vertical motions. Do this until you've scraped all the strands off the skin. Now sprinkle on some chili powder, cumin, oregano, salt, and pepper (as much or as little as you want). Top the squash with guacamole and serve warm. You can also plate the spaghetti squash, if preferred.

MEXICAN BLACK BEAN SPAGHETTI RECIPE - (3.8/5)

Steps:

• PASTA: Bring a large pot of water to a boil. Salt the water with 2 teaspoons of salt and put the pasta in to cook for 7 minutes or until al dente. Drain the water and put the pasta back in the pan. Drizzle some avocado oil and the lime juice in the pasta and toss well. SAUCE: Heat 1 tablespoon of avocado oil in a large pan on medium high heat. Add the onions and jalapeno and cook until the onions begin to lose their water and become translucent. Add the tomatoes and cook for 4 minutes. Add the garlic and cook for one minute. Add the water, spices, and 1 teaspoon of salt, and the pepper. Stir to combine well. Add the corn and cook for 4 minutes. Add the spinach and 1/2 cup of the cilantro and cook for 2 minutes. Pour half of the sauce into the pot with the spaghetti and toss well. Plate and spoon the extra sauce on each plate and sprinkle the remaining cilantro on each plate.

BLACK BEAN- & QUESO-STUFFED SPAGHETTI SQUASH

Steps:

• Pierce squash several times with fork or sharp knife. Microwave on HIGH 10 min. or just until softened, turning after 5 min. Let stand 5 min.
• Meanwhile, microwave VELVEETA and tomatoes in microwaveable bowl 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.
• Heat oven to 400ºF. Heat oil in medium skillet over medium-high heat. Add onions and peppers; cook, stirring frequently, 3 min. Add beans, corn, garlic powder and 1/2 the VELVEETA mixture; cook 5 min. or until heated through, stirring frequently. Remove from heat; set aside.
• Cut squash lengthwise in half; remove and discard seeds. Use fork to scrape insides of squash into strands; set aside. Place squash shells, cut sides up, on baking sheet; fill with bean mixture and squash strands.
• Bake 10 to 15 min. or until filling is heated through.
• Top with remaining VELVEETA mixture and cilantro. Cut each squash piece in half to serve.

BEEF AND BLACK BEAN SPAGHETTI SQUASH

Steps:

• Trim ends of squash and halve lengthwise; discard seeds. Place squash, cut side down, on the trivet in a 6-qt. electric pressure cooker. Add water to cooker. Lock lid; make sure vent is closed. Select steam setting; adjust pressure to high and set time for 7 minutes. When squash is finished cooking, quickly release pressure according to the manufacturer's directions. Set squash aside; remove water from cooker., In a large skillet, crumble beef and cook with onion over medium heat until no longer pink, 4-6 minutes; drain. Add mustard, hot sauce and garlic; cook 1 minute more. Stir in black beans and kale; cook just until wilted, 2-3 minutes., Using a fork, separate strands of spaghetti squash; combine with meat mixture. Dollop servings with Greek yogurt.

BLACK BEAN SPAGHETTI

Steps:

• Cook the pasta according to the package directions; drain well. Set aside, and keep warm.
• Meanwhile, drain the capers, reserving 1 1/2 tbsp liquid. Set aside.
• While the pasta is cooking, cook the onion and the next 3 ingredients in oil in a large saucepan over medium high heat, stirring constantly. Just as the veggies are getting tender, add the garlic, stirring constantly for 45 more seconds.
• Add the reserved capers and liquid, tomatoes, and next 6 ingredients. Bring to a boil; reduce the heat and simmer, uncovered for 30 minutes, stirring the mixture occasionally.
• Remove the pasta to a serving platter. Spoon the tomato/veggie mix over the pasta. Sprinkle with cheese.