Summary

Yield
Servings
Prep time
Cooking time
55 minutes
Total time
55 minutes

Description

Spaghetti Squash Recipe

Category: 

Ingredients

1  
small spagheti squash ((about 4 pounds))
1 oz
15 oz can beans (kidney, garbanzo or black-eyed peas)
1 c
cooked corn
1  
Bell Pepper (finely chopped)
2 T
Olive Oil
1⁄2 c
parmesan (or dunbarton blue cheese)
2 T
fresh parsley (chopped)
2 T
basil (fresh or 1 tbsp dried basil)

Instructions

Preheat oven to 375 degrees. Cut squash in half and remove seeds. Place cut side down in baking dish with 1-inch of water. Bake for 45-60 minutes. Remove from oven and set aside, until cool enough to handle.
Remove flesh by scraping against inside of shell with a fork to form pasta-like strands. Place in serving dish.
In a medium saucepan, heat oil. Saute peppers until soft. Add beans and corn ; heat just until hot.
Dish bean and corn mixture on top of spaghetti squash. Sprinkle with cheese, parsley and basil.

Notes

adapted from Veggie Life