Spaghetti Squash With Balsamic Beans

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

• Ready In: 30 mins
• 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

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