Ingredients
1 medium spaghetti squash (about 4 pounds)3/4 pound lean ground beef (90% lean)1/2 cup chopped red onion2 tablespoons yellow mustard2 to 3 teaspoons Louisiana-style hot sauce4 small garlic cloves, minced1 can (15 ounces) no-salt-added black beans, rinsed and drained2 cups chopped fresh kale1/4 cup plain Greek yogurt
Preparation
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.
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.
Using a fork, separate strands of spaghetti squash; combine with meat mixture. Dollop servings with Greek yogurt.
