SPAGHETTI SQUASH WITH BALSAMIC BEANS

Steps:

• 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.