- 1 Spaghetti Squash
- 2 Tbsp. olive oil
- 1 cup onion, chopped
- 1/4 red pepper, chopped
- 1/2 cup green or black sliced olives
- 1/4 cup canned black beans, rinsed
- Salt and pepper
- 2 Tbsp. Feta or crumbly goat cheese
- Pierce spaghetti squash all over with a fork.
Microwave on high for 10-12 minutes until soft to the touch.
Remove from microwave and allow cooling enough to handle.
Slice squash in half lengthwise. Scoop out the seeds and pulp placing in the garbage.
Scoop remaining "spaghetti strands" into a bowl.
Meanwhile, in a large skillet, sauté onion in olive oil until soft and fragrant.
Add peppers and continue to cook until slightly soft.
Add the squash, olives, and black beans to the skillet and stir until heated through.
Season with salt and pepper to taste.
Scoop mixture back into the squash rind or into a serving dish.
Sprinkle with feta or goat cheese.
- Serve hot.
Jan Pinnington is a Nutritional Consultant and Founder of Healthy Hands Cooking. For more recipes, or to learn about their kids healthy cooking classes and instructor business opportunities, please visit www.HealthyHandsCooking.com