Spaghetti Squash With Balsamic Beans

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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