Spaghetti Squash and Beans

By August 18, 2015

This simple side dish can be put together in just a few minutes if you have some cooked beans and cooked squash-- Parker's best practice is to cook everything right away and have it ready to go in the fridge or freezer for a last minute meal! Serves 4.

 4 cups cooked spaghetti squash
 2 cups cooked black or pinto beans
 1/4 cup minced raw onion
 1/4 cup minced parsley
 2 garlic cloves, peeled and finely minced
 Salt and pepper
1

Mix the minced parsley and onion together and set aside. Reheat the squash and season to taste with salt and pepper. Reheat the beans and adjust the seasoning.

2

Place the squash on the serving plates. Mound the beans on top and in the center of the squash. Sprinkle the minced garlic and the onion-parsley over the beans; serve.

Ingredients

 4 cups cooked spaghetti squash
 2 cups cooked black or pinto beans
 1/4 cup minced raw onion
 1/4 cup minced parsley
 2 garlic cloves, peeled and finely minced
 Salt and pepper

Directions

1

Mix the minced parsley and onion together and set aside. Reheat the squash and season to taste with salt and pepper. Reheat the beans and adjust the seasoning.

2

Place the squash on the serving plates. Mound the beans on top and in the center of the squash. Sprinkle the minced garlic and the onion-parsley over the beans; serve.

Spaghetti Squash and Beans

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