2 beets, peeled and cut into matchsticks
2 cups spaghetti squash
all the squash's seeds, toasted
1/2 c. red onion
1/2 c. kidney beans
1/4 c. scallions
1 T. balsalmic vinegar
1 T. dijon mustard
1/2 T. olive oil
1 clove garlic, minced (or shallot)
salt, pepper, and rosemary (or whatever herb you like)
1. Cut the squash in half lengthwise. Remove all seeds and set aside. Place halves open-side-up in a microwave safe dish with about a half inch of water, and cover (preferably a glass lid, otherwise wax paper is good for steaming). Heat for about 10-12 minutes, or until the "spaghetti" is tender enough to remove with a fork.
2. Wash/peel/cut the beets, set aside.
3. Chop onions, garlic, and rinse/drain beans.
4. Rinse and dry squash seeds, then toast (I used a pan for a quick toast, with no oil); sprinkle with salt before cooling.
5. Let squash cool before removing insides (5-10 minutes); when cool, use a fork to scrape out insides with the grain. Scrape the shells as clean as possible (and set the shells aside). Only use between 1 1/2 and 2 cups of the squash, put the rest away for future use.
6. Mix vinegar and mustard with a fork, then slowly stream in olive oil.
7. Toss everything together... vegetables, beans, and dressing. Add salt, pepper, and herb(s).
8. Serve in the empty squash shells. (Of course, bowls would work too...)
(And it tastes better the next day from marinading)