SPAGHETTI SQUASH WITH BALSAMIC BEANS

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Spaghetti Squash With Balsamic Beans image

This vegetarian dish uses one of my favorite kinds of squash, spaghetti squash. It is delicious topped with the tasty sweet-tart beans.

Provided by Berts Kitchen Witch

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon honey mustard
3 garlic cloves (minced fine)
1 medium spaghetti squash (2-1/2 to 3 lbs)
1 (15 ounce) can baby lima beans (well-drained)
1 (15 ounce) can red kidney beans (well-drained)
1 small white onion (diced)
1/2 cup roasted sweet red pepper (cut into short strips)
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cut the spaghetti squash in half, and remove the seeds.
  • For the vinaigrette, combine vinegar, oil, honey mustard, and garlic in a screw-top jar.
  • Place the cap on, well secured, and shake well to blend.
  • Place the squash halves in a large Dutch oven with about 2" of water.
  • Bring to boiling.
  • Cook, covered for 15-20 minutes,until tender.
  • Meanwhile, place the well-drained lima beans, the well-drained kidney beans and the diced onion in a saucepan.
  • Add in the roasted red sweet-pepper strips, the salt and the black pepper.
  • Cook on a med-low heat.
  • When the squash is done, use a fork to scrape the pulp from the shell, in strands, into a large serving bowl.
  • Pour the vinaigrette over the beans, and toss to coat well.
  • Spoon the beans over the spaghetti squash strands to serve.

Nutrition Facts : Calories 426.9, Fat 12, SaturatedFat 1.7, Sodium 400.5, Carbohydrate 63.6, Fiber 15.1, Sugar 5, Protein 18.4

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