Down on the Farm cooking with my sister Cindy in Elk, NJ. I didn't think she could boil water, but she has surprised me with some wonderful gluten free dairy free vegetarian delights. This was exceptional.
Sauteed Vegetables with Black Beans over Spaghetti Squash
Quick, Easy, Tasty and Healthy
Preheat oven to 375°F. Cut spaghetti squash in half and remove seeds. Rub with olive oil and place in a glass baking dish meat side to the glass. Cover and bake for 30-40 minutes, or until done.
In a wok, sauté light olive over medium heat, chopped onion, minced garlic, sliced zucchini, sliced mushrooms, seeded and chopped plum tomatoes. Cook 15-20 minutes until vegetables are to desired doneness.
At the same time, in a 2nd wok or sauté pan, sauté in light olive oil, chopped onions, minced garlic, roasted red peppers with juice, and hot pepper seeds over medium heat until tender, add 1 can of black beans and cook thoroughly.
To serve; shred spaghetti squash with a fork and place on individual serving plates. Top with black bean mixture and sautéed vegetables. Serve with a sprinkle of crumbled ricotta or feta cheese and chopped basil.