Beef And Black Bean Spaghetti Squash

• 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

1. 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.
2. 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.
3. Using a fork, separate strands of spaghetti squash; combine with meat mixture. Dollop servings with Greek yogurt.

ground beef, red onion, yellow mustard, hot sauce, garlic, salt, fresh kale, yogurt

Taken from www.tasteofhome.com/recipes/beef-and-black-bean-spaghetti-squash/ (may not work)