Beef And Black Bean Spaghetti Squash

1. 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. 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. 3

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

* Per serving · 4 servings · Values may vary.

No additional tips available.