Looking for a 20-minute vegetarian weeknight dinner? This recipe is loaded with nutrition from plant protein and fibre, and simple to throw together. Continue reading for this real easy 20-Minute Black Bean Pesto Spaghetti Squash Recipe.
Full disclosure – I didn’t grow up in a squash eating family. Potatoes, yes. Root vegetables, yes. But squash? No. As a dietitian, I love experimenting with a variety of different foods in the kitchen, especially when they can be grown locally. We have a variety of squash available in Canada throughout the year. Most winter squash is harvested in the fall and available throughout the season.
I love spaghetti squash for its thin, noodle-like texture. Spaghetti Squash is a great source of B vitamins, fibre, and antioxidants, and can be used in a variety of dishes. One of the main reasons why it’s not used a lot in weeknight dinner recipes is that it can take a while to cook which can be a problem on busy weeknights.
DYK you can cook a spaghetti squash in the microwave?! Simply cut in half lengthwise, scrape out the seeds, place cut side down in microwaveable safe dish in about 1 inch of water (as seen above).
This spaghetti squash recipe uses the convenience of a microwave for a super speedy dinner in 20 minutes. Perfect for meatless Monday, or any other day of the week. Whether spaghetti squash is already part of your weeknight dinner routine, or you’re looking for something new to try, add this to your menu this week for a simple meal in minutes!
Quick and Easy Pesto Black Bean Spaghetti Squash
1 Tbsp olive oil or avocado oil
1 cup black beans
1 medium spaghetti squash
1 small onion, diced (about 1/2 - 3/4cup)
1 cup diced tomato (about 1/2 large)
2 cloves garlic
1 tsp lemon juice
2 Tbsp pesto + additional olive oil as needed
Salt and pepper, to taste
Parmesan cheese, to taste
How to make it:
To cook spaghetti squash:
Slice spaghetti squash lengthwise and remove seeds. Add about an inch of water to a microwave safe dish and place squash halves in the dish, cut side down.
Microwave for about 12 minutes, or until the skin is easily pierced with a fork. Remove and let cool slightly.
Scrape inside of the cooked squash with a fork to pull out spaghetti-like strands.
While spaghetti squash is cooking/cooling, prepare the black bean mixture:
Sauté garlic and onions in olive or avocado oil until fragrant and translucent, about 5 minutes.
Add diced tomatoes, season with salt and pepper, and cook for an additional 3-4 minutes or until soft.
Reduce to low heat and add pesto, black beans, lemon juice and spaghetti squash strands. Mix until heated through.
Split pan contents between the empty squash halves, top with parmesan cheese and serve immediately.
Makes 2 servings.
Time: 20 minutes.
More Black Bean recipes:
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