Spaghetti Squash With Balsamic Beans - cooking recipe

Ingredients

1/4 cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon honey mustard
3 garlic cloves (minced fine)
1 medium spaghetti squash (2-1/2 to 3 lbs)
1 (15 ounce) can baby lima beans (well-drained)
1 (15 ounce) can red kidney beans (well-drained)
1 small white onion (diced)
1/2 cup roasted sweet red pepper (cut into short strips)
1/2 teaspoon salt
1/4 teaspoon black pepper

Preparation

Cut the spaghetti squash in half, and remove the seeds.
For the vinaigrette, combine vinegar, oil, honey mustard, and garlic in a screw-top jar.
Place the cap on, well secured, and shake well to blend.
Place the squash halves in a large Dutch oven with about 2\" of water.
Bring to boiling.
Cook, covered for 15-20 minutes,until tender.
Meanwhile, place the well-drained lima beans, the well-drained kidney beans and the diced onion in a saucepan.
Add in the roasted red sweet-pepper strips, the salt and the black pepper.
Cook on a med-low heat.
When the squash is done, use a fork to scrape the pulp from the shell, in strands, into a large serving bowl.
Pour the vinaigrette over the beans, and toss to coat well.
Spoon the beans over the spaghetti squash strands to serve.