Ingredients
- 1 medium spaghetti squash
- 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
Directions
- 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.
- 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.
Test Kitchen Tips
If you don't have a pressure cooker, pop the squash halves into the microwave on high for 15-20 minutes or roast them in the oven upside down until tender.We know kale might not be to everyone's taste, so feel free to substitute fresh spinach.Nutrition Facts
1-1/2 cups: 401 calories, 12g fat (4g saturated fat), 57mg cholesterol, 314mg sodium, 51g carbohydrate (2g sugars, 13g fiber), 26g protein.
