Spaghetti Squash Skillet

By Jan Pinnington
Healthy Hands Cooking

 

 

1 Spaghetti Squash

2 Tbsp. olive oil

1 cup onion, chopped

1/4 red pepper, chopped

1/2 cup green or black sliced olives

1/4 cup canned black beans, rinsed

Salt and pepper

2 Tbsp. Feta or crumbly goat

 

Directions:

 

• Pierce spaghetti squash all over with a fork.
• Microwave on high for 10-12 minutes until soft to the touch.
• Remove from microwave and allow cooling enough to handle.
• Slice squash in half lengthwise.  Scoop out the seeds and pulp placing in the garbage.
• Scoop remaining “spaghetti strands” into a bowl.
• Meanwhile, in a large skillet, sauté onion in olive oil until soft and fragrant.
• Add peppers and continue to cook until slightly soft.
• Add the squash, olives, and black beans to the skillet and stir until heated through.
• Season with salt and pepper to taste.
• Scoop mixture back into the squash rind or into a serving dish.
• Sprinkle with feta or goat cheese.
• Serve hot.

 

 

Jan Pinnington is a Nutritional Consultant and Founder of Healthy Hands Cooking.  For more recipes, or to learn about their kids healthy cooking classes and instructor business opportunities, please visit www.HealthyHandsCooking.com

 

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