BEEF AND BLACK BEAN SPAGHETTI SQUASH

Beef and Black Bean Spaghetti Squash image

Provided by @MakeItYours

Number Of Ingredients 10

1 medium spaghetti squash
1 cup water
3/4 pound lean ground beef (90% lean)
1/2 cup chopped red onion
2 tablespoons yellow mustard
2 to 3 teaspoons Louisiana-style hot sauce
4 small garlic cloves, minced
1 can (15 ounces) no-salt-added black beans, rinsed and drained
2 cups chopped fresh kale
1/4 cup plain Greek yogurt

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.