BEEF AND BLACK BEAN SPAGHETTI SQUASH

Beef and Black Bean Spaghetti Squash image

I've been working on developing healthier recipes that still taste fabulous-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 Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 medium spaghetti squash
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 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.

Nutrition Facts : Calories 401 calories, Fat 12g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 314mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 13g fiber), Protein 26g protein.