Spaghetti Squash With Balsamic Beans

• 1/4 cup balsamic vinegar
• 3 tablespoons olive oil
• 1 tablespoon honey mustard
• 3 garlic cloves (minced fine)
• 1 medium spaghetti squash (2-1/2 to 3 lbs)
• 1 (15 ounce) can baby lima beans (well-drained)
• 1 (15 ounce) can red kidney beans (well-drained)
• 1 small white onion (diced)
• 1/2 cup roasted sweet red pepper (cut into short strips)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. Cut the spaghetti squash in half, and remove the seeds.
2. For the vinaigrette, combine vinegar, oil, honey mustard, and garlic in a screw-top jar.
3. Place the cap on, well secured, and shake well to blend.
4. Place the squash halves in a large Dutch oven with about 2" of water.
5. Bring to boiling.
6. Cook, covered for 15-20 minutes,until tender.
7. Meanwhile, place the well-drained lima beans, the well-drained kidney beans and the diced onion in a saucepan.
8. Add in the roasted red sweet-pepper strips, the salt and the black pepper.
9. Cook on a med-low heat.
10. When the squash is done, use a fork to scrape the pulp from the shell, in strands, into a large serving bowl.
11. Pour the vinaigrette over the beans, and toss to coat well.
12. Spoon the beans over the spaghetti squash strands to serve.

balsamic vinegar, olive oil, honey, garlic, baby lima beans, red kidney beans, white onion, roasted sweet red pepper, salt, black pepper

Taken from www.food.com/recipe/spaghetti-squash-with-balsamic-beans-222176 (may not work)