Ingredients
- 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
Directions:
- Pierce spaghetti squash all over with a fork.
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Microwave on high for 10-12 minutes until soft to the touch.
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Remove from microwave and allow cooling enough to handle.
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Slice squash in half lengthwise. Scoop out the seeds and pulp placing in the garbage.
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Scoop remaining "spaghetti strands" into a bowl.
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Meanwhile, in a large skillet, sauté onion in olive oil until soft and fragrant.
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Add peppers and continue to cook until slightly soft.
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Add the squash, olives, and black beans to the skillet and stir until heated through.
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Season with salt and pepper to taste.
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Scoop mixture back into the squash rind or into a serving dish.
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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
