Layered Spaghetti Squash With Zucchini Black Bean #Ragu

1. 1

   ["Cut squash in halve lengthwise; scoop out seeds and discard. Place squash face down in a 9"" pie plate filled with about 1/2"" water. The squash will not fit exactly but will overlap on each side. Microwave 8 minutes or until al dente. Let cool. Using a fork, scrape the squash into their natural strands and transfer to a large bowl. Toss with 1/2-tablespoon extra virgin olive oil and 2-ounces crumbled feta cheese. Set aside.", "In a large skillet, heat the remaining 1-tablespoon oil over medium-low heat. Stir in the carrot and celery. Cover and saute 3 minutes, stirring once. Add zucchini. Combine well with carrot and celery. Sprinkle with basil, salt and pepper. Saute covered about 2 minutes. Stir in black beans and red wine. Simmer uncovered until most of red wine has reduced. Pour Ragu sauce into vegetables and beans along with chopped cilantro and optional hot sauce. Simmer about 10 minutes until vegetables are tender and sauce smells fragrant.", "Spray a 21/2-quart baking/serving dish with olive oil spray. Layer 1/2 of the spaghetti squash over the bottom. Pour 1/2 of the Ragu sauce over the squash. Spread another layer with remaining squash. Add remaining Ragu sauce on top, letting some of the spaghetti squash around the edges peak through. Bake in 350?F oven about 15 minutes until nicely heated through. Remove from oven. Sprinkle with remaining 1-ounce feta cheese and cilantro leaves. Place avocado slices across the top in a decorative pattern. Serve."]

* Per serving · 4 servings · Values may vary.