Spaghetti Squash With Red Beans And Tomato Sauce Recipe
Ingredients
| Spaghetti squash | 1 | |
| Tomatoes | 3 Large, chopped | |
| Onion | 1 Medium, chopped | |
| Sweet red pepper | 1 Large, chopped | |
| 2 teaspoons reduced-sodium soy sauce | ||
| 2 cups cooked red kidney beans or 2 cups canned red kidney beans, rinsed and drained | ||
| Dried marjoram | 1 1/2 Teaspoon | |
| Dried basil | 1 Teaspoon | |
| Dried oregano | 1/2 Teaspoon | |
Directions
Cut the squash lengthwise in half and remove the seeds.
Place the squash, cut side down, in a large baking dish.
Use a fork to prick the skin.
Bake at 350° about 30 minutes or until the squash is tender.
Meanwhile, for the sauce, in a blender or food processor, blend or process the tomatoes, onions, peppers and soy sauce until smooth.
Transfer the mixture to a large skillet.
Add the beans, marjoram, basil and oregano.
Bring to a boil, stirring frequently.
Reduce the heat, cover and simmer for 30 minutes, stirring occasionally.
Use a fork to shred and remove the pulp from the squash.
Transfer the pulp to a serving bowl.
Place the squash, cut side down, in a large baking dish.
Use a fork to prick the skin.
Bake at 350° about 30 minutes or until the squash is tender.
Meanwhile, for the sauce, in a blender or food processor, blend or process the tomatoes, onions, peppers and soy sauce until smooth.
Transfer the mixture to a large skillet.
Add the beans, marjoram, basil and oregano.
Bring to a boil, stirring frequently.
Reduce the heat, cover and simmer for 30 minutes, stirring occasionally.
Use a fork to shred and remove the pulp from the squash.
Transfer the pulp to a serving bowl.
Chef
