Three Sister’s Mizithra [ Native American Greek Fusion]

Ingredients:
1 small spaghetti squash ( about 4 pounds)
2 cups cooked navy beans or 2 cups other small white beans
1 cup cooked corn
1 red bell peppers, finely chopped
2 tablespoons vegetable margarine or 2 tablespoons butter
2 tablespoons olive oil
1/2 cup grated mizithra cheese (to make vegan) or 1/2 cup soy cheese ( to make vegan)
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil leaves

Directions:
Preheat oven to 375F. Pierce squash a few times with a knife, wrap in foil, and bake for 1 hour and 15 minutes. (When done, outer part of squash should be somewhat tender upon pressing.) Remove from oven and set aside until cool enough to handle.
In a medium sauce pan, combine beans and corn and heat just until hot. (Or heat in microwave.).
Cut squash in half lengthwise and remove seeds. Remove flesh by scraping against inside of shell with a fork to form pasta-like strands. Place in serving dish. Add beans, corn, and bell pepper, and toss to combine.
In a small saucepan, melt margarine. (Or melt in microwave.) Stir in olive oil, pour over squash, and toss. Sprinkle top with cheese, parsley, and basil.

Servings: 8

Time preparation: 0 min.

Time total: 75 min.