Spaghetti Squash With Red Beans And Tomato Sauce
|Tomatoes||3 Large, chopped|
|Onion||1 Medium, chopped|
|Sweet red pepper||1 Large, chopped|
|Reduced-sodium soy sauce||2 Teaspoon|
|Cooked red kidney beans/2 cups canned red kidney beans, rinsed and drained||2 Cup (32 tbs)|
|Dried marjoram||1 1⁄2 Teaspoon|
|Dried basil||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
Cut the squash lengthwise in half and remove the seeds.
Place the squash, cut side down, in a large baking dish.
Use a fork to prick the skin.
Bake at 350Â° about 30 minutes or until the squash is tender.
Meanwhile, for the sauce, in a blender or food processor, blend or process the tomatoes, onions, peppers and soy sauce until smooth.
Transfer the mixture to a large skillet.
Add the beans, marjoram, basil and oregano.
Bring to a boil, stirring frequently.
Reduce the heat, cover and simmer for 30 minutes, stirring occasionally.
Use a fork to shred and remove the pulp from the squash.
Transfer the pulp to a serving bowl.