I've been working on developing healthier recipes that still taste delicious—and keep me satisfied. This squash tossed with beef, beans and kale has so much flavor it's easy to forget it's good for you! —Charlotte Cravins, Opelousas, Louisiana
VERIFIED BY Taste of Home Test Kitchen
- 1 medium spaghetti squash
- 1 cup water
- 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
- Trim ends of squash and halve lengthwise; discard seeds. Place squash, cut side down, on the trivet in a 6-qt. electric pressure cooker. Add water to cooker. Lock lid; make sure vent is closed. Select steam setting; adjust pressure to high and set time for 7 minutes. When squash is finished cooking, quickly release pressure according to the manufacturer's directions. Set squash aside; remove water from cooker.
- 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.
- Using a fork, separate strands of spaghetti squash; combine with meat mixture. Dollop servings with Greek yogurt. Yield: 4 servings.
Originally published as Stuffed Spaghetti Squash in Taste of Home December 2017