Spaghetti Squash with Black Beans
By Marie Powell
I do enjoy this Santa Fe spaghetti squash for its ease of preparation and because it’s an inexpensive healthy meal that allows for substitutions. Although I prefer the black beans for color and texture, this easily works with pintos or kidney beans. I also tend to use any bell pepper I have on hand, along with mushrooms and chopped onion. Whether you’re playing party tricks with kids or just in the mood for an easy vegetarian dish, this baked spaghetti squash will likely become a staple for your healthy dinner routines.
Yields: 4 servings
Prep Time: 20 minutes
Cook Time: 1 hour
- 1 spaghetti squash, halved and seeded
- 1 tablespoon oil
- 1 (15 oz) can black beans, rinsed and drained
- 2 large ripe tomatoes, chopped
- 1 green bell pepper, chopped
- 1 clove garlic, minced
- 1 tablespoon oil (to toss)
- 1 tablespoon red wine vinegar
- 1⁄4 cup chopped fresh cilantro
- Salt and pepper to taste
- Preheat oven to 425 degrees F.
- Place squash halves in a shallow baking pan, centers up, in approximately 1 inch of water.
- Bake squash until soft, approximately 1 hour.
- Scrape flesh of the squash from the rind using a fork and place in a large serving bowl.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Cook and stir the black beans, tomatoes, bell pepper, and garlic until the vegetables are soft and the liquid has reduced, about 10 minutes.
- Pour into the bowl with the squash and toss to combine.
- Add 1 tablespoon oil, vinegar, and cilantro, then toss again.
- Season with salt and pepper to serve.