Spaghetti Squash With Balsamic Beans
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 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
directions
- 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.
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Reviews
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I love this recipe, I first saw it in a better homes and gardens booklet titled easy vegetarian meals. I notice some difference between your take on the dish and theirs; and I'd like to share my own variation/notes. I use frozen baby lima beans; but only about 6-7 oz. Because they are frozen I have to cook them on the stove per the package directions then I just add the rinsed red beans, chopped but not rinsed jar of roasted red peppers, and salt after the lima beans are cooked, or nearly there, until everything is nice and hot. I've never tried adding onion into the mix, but I think that might be really good, I'll try it sometime. I don't use a dutch oven to cook the squash, I just put them face down in a cookie sheet with water in the oven at 375 degrees for 45-60 minutes. Last but not least I strongly recommend making extra vinaigrette dressing to serve with the squash at the table; double what the recipe calls for usually works for me. I came to food.com looking to add this recipe so that I wouldn't have to keep typing it up and e-mailing it to people! Everyone I've made it for loves it; and it's one of my wife's favorite dinners. Good luck to all of you!
RECIPE SUBMITTED BY
Recently moved to New Mexico from South-East Texas. What can I say, I LOVE to cook! My screen name came from my husband Bert. He calls me his Kitchen Witch, because he says that I "make magic" in the kitchen.Bert works in Emergency Medicine in a local E.R.(That's what brought us here to New Mexico.) He has worked Emergency for about 27 years now, and I call him my "working class hero".(In reference to the John Lennon song.) I have 5 awesome children, 2 step-sons, 2 sons, and a daughter, who because she is the youngest and the only girl, thinks she is a princess.(oh no, she's not spoiled!) I come from a long line of people, on both sides of the family, who were wonderful and creative cooks. I guess that explains my love of cooking and feeding people.I truly get a thrill out of serving food to people who enjoy it.I also love to read, and consume books and information ravenously.I absolutely adore a great mystery.I also would have a hard time surviving without music! I like most all music, from The Beatles, to old Blues(Robert Johnson rocks!) ,to Loreena McKennitt,and Phoebe Snow.I am currently a house wife, due to our recent move.Before that, I worked for several years with abused children in an RTC.(Residential Treatment Center.) My pet peeves are small-minded,prejudiced,mean people and wastefulness. Growing up, my Father taught us that to waste food was a sin when there are so many people in the world starving.I guess that one really stuck with me.I love to meet people with common interests,so Zmail me any time!<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif">
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