AuthorMike EgrieCategory, DifficultyIntermediate
Butternut Squash with Black Beans
Yields6 Servings
Prep Time30 mins
 1 package butternut squash noodles
 1 tsp vegetable oil
 1 small onion, chopped
 ¼ tsp garlic powder
 ¼ cup red wine vinegar
 ¼ cup water
 2 cans (16 oz) Black beans, low sodium, rinsed and drained
 ½ tsp oregano
1

Peel and chop the onion.

2

In large pan, heat oil. Add onion, garlic powder, and noodles. Cook for 5 minutes on medium heat.

3

Add vinegar and water. Cook on low heat till noodles are tender, about 2 minutes.

4

Add the beans and oregano. Cook until beans are heated through. Serve.

Butternut Squash Noodles:
A fun and new way to add butternut squash into a meal or a snack. Try cooking your butternut squash noodles in garlic and herbs.

How to Store:
Store tightly wrapped noodles in the refrigerator for up to 1 week.

Nutrition Benefits:
Squash is fat free; cholesterol free; sodium free; a good source of fiber, potassium, magnesium, vitamin A and vitamin C.

Ingredients

 1 package butternut squash noodles
 1 tsp vegetable oil
 1 small onion, chopped
 ¼ tsp garlic powder
 ¼ cup red wine vinegar
 ¼ cup water
 2 cans (16 oz) Black beans, low sodium, rinsed and drained
 ½ tsp oregano

Directions

1

Peel and chop the onion.

2

In large pan, heat oil. Add onion, garlic powder, and noodles. Cook for 5 minutes on medium heat.

3

Add vinegar and water. Cook on low heat till noodles are tender, about 2 minutes.

4

Add the beans and oregano. Cook until beans are heated through. Serve.

Butternut Squash with Black Beans
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