
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.
-
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