spa-squash with beans -x-

[Guest guest]

limas and kidney in balsamic vinaigrette

xposting vegRecipe lu's-mc5

 

 

* Exported from MasterCook *

 

Spaghetti Squash with Balsamic Beans

 

Recipe By :BHG

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 pounds spaghetti squash (1 medium) -- halved and seeded

10 ounces frozen baby lima beans

15 ounces canned red kidney beans

1/2 cup roasted red bell peppers -- rinsed and drained

1/2 teaspoon salt

1/4 cup balsamic vinegar

3 tablespoons olive oil

1 tablespoon honey mustard

2 cloves garlic -- minced

 

Place squash halves in a large Dutch oven with about 1 inch of water. Bring to

boiling. Cook, covered for 15 to 20 minutes or until tender.

Meanwhile, in a saucepan cook lima beans in water, adding kidney beans during

the last 3 minutes of cooking; drain and return to pan. Cut bell peppers into

short strips and add to the bean mixture. Season with salt; heat through.

Meanwhile, prepare the vinaigrette in a screw-top jar. Combine vinegar, oil,

honey mustard and garlic. Cover and shake well. Pour over arm bean mixture; toss

to coat.

Use a fork to scrape the squash pulp from the shells in strands; return strands

to each shell. Spoon warm bean mixture atop squash strands in shells, drizzling

any excess vinaigrette on top. If desired, sprinkle with freshly ground pepper.

To serve, cut each squash shell in half.

 

Source:

" Better Homes and Gardens Fresh and Simple: Vegetable Dinners 1999 "

S(Collection):

" BGH: Fresh and Simple (Hanneman 1999) "

Start to Finish Time:

" 0:30 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 375 Calories (kcal); 13g Total Fat; (29% calories from fat); 13g

Protein; 57g Carbohydrate; 0mg Cholesterol; 766mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 2 Fat;

0 Other Carbohydrates

 

NOTES : The vinaigrette may be prepared ahead and refrigerated for up to 2 days.

Allow it to sit at room temperature while preparing squash and beans.

 

Nutr. Assoc. : 5074 0 0 0 0 0 0 0 0

 

 

-~-^-~-^-~-^-~-^-~-^-~-^-~-^-~-^-~-^-~-

Visit Your MasterCook Resource Network

at http://home.earthlink.net/~kitpath/