Tuesday, February 5, 2013
Spaghetti Squash with Black Beans and Zucchini
Original Recipe: http://recipes.howstuffworks.com/spaghetti-squash-with-black-beans-and-zucchini-recipe.htm
But this is what I did, mostly because I like doing things my way :)
1 spaghetti squash (about 2 pounds)
2 zucchini, cut lengthwise into 1/4 - inch-thick slices
2 c. diced tomatoes
1 can (about 15 ounces) black beans, rinsed and drained
2 T chopped fresh basil
2 T olive oil
2 T red wine vinegar
1 large garlic clove, minced
Of course this would be tasty with brown rice or real spaghetti noodles. You choose, I like spaghetti squash so I stuck with it. So first get the squash cooking because that will take awhile. Here's a few tips as to how: Ways to cook spaghetti squash.
Sauté your zucchini in the olive oil, red wine vinegar and garlic, about 4 minutes until zucchini is tender. Remove from heat. In a bowl combine zucchini mixture with black beans, tomatoes and and basil, toss gently. Serve with your spaghetti squash. This was delicious.