Southwestern Spaghetti Squash Best Dishes

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Southwestern Spaghetti Squash

"A great fall or iciness aspect dish, this also may be served as a vegetarian primary direction."

Ingredients :

1 spaghetti squash, halved and seeded
1 tablespoon olive oil
1 (15 ounce) can black beans, rinsed and tired
2 tomatoes, chopped
1 green bell pepper, chopped
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon pink wine vinegar
1/four cup chopped fresh cilantro
salt and pepper to flavor

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H20M

Preheat an oven to 425 ranges F (220 levels C).
Place squash halves in a shallow baking pan with approximately 1 inch of water.
Bake squash within the preheated oven until gentle, approximately 1 hour.
Scrape flesh of squash from the rind the usage of a fork and vicinity in a big serving bowl.
Heat 1 tablespoon olive oil in a big skillet over medium heat. Cook and stir the black beans, tomatoes, bell pepper, and garlic within the warm oil until the greens are soft and the liquid has reduced, approximately 10 mins; pour into the bowl with the squash; toss to mix. Add 1 tablespoon olive oil, the vinegar, and cilantro and toss again. Season with salt and pepper to serve.

Notes :

Reynolds® Aluminum foil may be used to preserve meals moist, cook dinner it lightly, and make smooth-up less complicated.

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