Spaghetti Squash and Beans

This simple side dish can be put together in just a few minutes if you have some cooked beans and cooked squash-- Parker's best practice is to cook everything right away and have it ready to go in the fridge or freezer for a last minute meal! Serves 4.

4 cups cooked spaghetti squash

2 cups cooked black or pinto beans

1/4 cup minced raw onion

1/4 cup minced parsley

2 garlic cloves, peeled and finely minced

Salt and pepper

Mix the minced parsley and onion together and set aside. Reheat the squash and season to taste with salt and pepper. Reheat the beans and adjust the seasoning.

Place the squash on the serving plates. Mound the beans on top and in the center of the squash. Sprinkle the minced garlic and the onion-parsley over the beans; serve.

CategoryChef Parker Bosley, SidesTags#blackbeans, #driedbeans, #garlic, #onion, #parsley, #pintobeans, #spaghettisquash

Ingredients