Spaghetti Squash and Balsamic Beans
A delicious combination of spaghetti squash, sweet red peppers, kidney beans and lima beans tossed with a balsamic vinaigrette dressing. Gluten free, dairy free and grain free, it will make a healthy dinner that fills you up.
Servings Prep Time
4people 10minutes
Cook Time
1hour
Servings Prep Time
4people 10minutes
Cook Time
1hour
Ingredients
Balsamic Dressing
Instructions
  1. Preheat oven to 400 degrees. Cut the spaghetti squash in half lengthwise and scoop out the seeds and pulp with a large spoon. Brush with olive oil and place, cut side down, in a large roasting pan. Bake for 45 minutes to 1 hour. Squash is done when the shell is soft and can be pressed in and the cut side is golden brown.
  2. While the squash is cooking, cook the red pepper in a medium pot over medium heat until soft. Set aside the pepper but save the pot.
  3. In the same pot you used for the pepper, put the lima beans and enough water to cover them plus one inch. Cook according to package directions (about 5-7 minutes) adding the kidney beans during the last 2 minutes of cooking.
  4. While the beans are cooking, combine all the ingredients for the dressing in a container with a tight-fitting lid and shake to combine.
  5. When the beans are done, drain, add dressing and red pepper and toss to combine.
  6. Serve 1/4 of the spaghetti squash topped with 1/4 of the bean mixture. Top with feta cheese if desired.