Name: Beef and Black Bean Spaghetti Squash
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 medium spaghetti squash (about 4 pounds) -; 3/4 pound lean ground beef (90% lean) -; 1/2 cup chopped red onion -; 2 tablespoons yellow mustard -; 2 to 3 teaspoons Louisiana-style hot sauce -; 4 small garlic cloves, minced -; 1 can (15 ounces) no-salt-added black beans, rinsed and drained -; 2 cups chopped fresh kale -; 1/4 cup plain Greek yogurt -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Beef and Black Bean Spaghetti Squash

1. 1 medium spaghetti squash (about 4 pounds) -

2. 3/4 pound lean ground beef (90% lean) -

3. 1/2 cup chopped red onion -

4. 2 tablespoons yellow mustard -

5. 2 to 3 teaspoons Louisiana-style hot sauce -

6. 4 small garlic cloves, minced -

7. 1 can (15 ounces) no-salt-added black beans, rinsed and drained -

8. 2 cups chopped fresh kale -

9. 1/4 cup plain Greek yogurt -

How to cook deliciously - Beef and Black Bean Spaghetti Squash

1. Stage

Trim ends of squash and halve lengthwise; discard seeds. Place squash, cut side down, on a trivet insert in a 6-qt. electric pressure cooker. Add 1 cup water to cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. Set squash aside.

2. Stage

In a large skillet, crumble beef and cook with onion over medium heat until no longer pink, 4-6 minutes; drain. Add mustard, hot sauce and garlic; cook 1 minute more. Stir in black beans and kale; cook just until wilted, 2-3 minutes.

3. Stage

Using a fork, separate strands of spaghetti squash; combine with meat mixture. Dollop servings with Greek yogurt.