BEEF AND BLACK BEAN SPAGHETTI SQUASH
I've been working on developing healthier recipes that still taste delicious-and keep me satisfied. This squash tossed with beef, beans and kale has so much flavor it's easy to forget it's good for you! -Charlotte Cravins, Opelousas, Louisiana
Provided by @MakeItYours
Number Of Ingredients 10
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.
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