March 2, 2009

Finally something else to do with spaghetti squash!

We love spaghetti squash - but we always eat it the same way.

I found this recipe in my Better Homes and Garden Breast Cancer Cook Book. It was supposed to be Friday night's dinner but we got to talking, it got late, and so we went to Subway before our run to the grocery store.

And yes, we are the two young dorks who shop in the market for the whole week every friday night. it's our date night, I know we're lame. But try it once, you'll thank me forever. You won't be dealing with weekend crowds, you won't be reaching things off the top shelf, you have no lines, no waits, and then you're done for the whole weekend. Oh another perk, no screaming kids around! Sorry if you're one of those with the screaming kids at the market, we're DINKS!

Ok back to the food.

So this became the side dish to go with our roast chicken on Sunday night and I ate the leftovers for lunch today.

This is so easy and good.

I'm posting the recipe with my alterations - which primarily lie in the cooking process of the squash.

Spaghetti Squash with Balsamic Beans

1/4 cup balsamic vinegar

3 T olive oil

1 T honey mustard - I don't use this so I used half a T honey, half a T dijon mustard, but still added a touch more honey to the final dressing mix. so taste it first!

2 cloves garlic crushed

1 spaghetti squash cut in half and seeded

10 oz lima beans

1 can kidney beans drained and rinsed

1/2 7 oz. jar of roasted red sweet peppers rinsed, drained and cut in to strips - we don't eat pepper so i left this out.

salt and pepper to taste.

optional - parmesan cheese to top.

1. cut squash in half and remove seeds. place both halves, face up in a pyrex dish and add about an inch or 2 of water in the bottom of the dish. Cover with saran wrap and microwave, about 12 minutes but test half way through until tender. This is how we cook squash, but if you have your own way, follow that. The recipe caclls for boiling them in a dutch oven.

2. make the dressing in a jar with the vinegar, oil, honey mustard, garlic and shake well.

3. boil lima beans until tender and the last few minutes add the drained and rinsed kidney beans. drain and return to pan - this is when you'd add the roasted peppers in. Pour dressing over the beans.

4. When squash is done, shred the strands and place in a large bowl and top with the bean and dressing mixture.

Oh my gosh this is so good, seriously, make this - ASAP!! It's a great entree, side, lunch, vegetarian option, whatever... just make it!

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