Cook whole spaghetti squash right on top of the sauce for this dish. prep: 25 minutes cook: 23 minutes plus 10 minutes cooling serves: 4 INGREDIENTS 1/2 lb. grass-fed ground beef 1/2 cup chopped white onion 1/2 cup water 1 (15 oz.) can Fresh Thyme organic tomato sauce 1 (15 oz.) can Fresh Thyme black beans, rinsed and drained 1 bell pepper, seeded and sliced (green, orange, and/or yellow) 1/2 cup shredded carrots 1 chipotle pepper in adobo sauce, chopped* 1 tsp. minced garlic 1 tsp. Fresh Thyme chili powder 1/4 tsp. Fresh Thyme fine sea salt 1 (2 lb.) spaghetti squash 1/4 cup Cotija cheese, optional 1 avocado, sliced 2 Tbsp. chopped fresh cilantro | IN THE SLOW COOKER OOK TIME: 4 or 8 hours In a skillet, brown ground beef and onion; add to 6-quart slow cooker, then stir in ½ cup water. Follow recipe steps 2 and 3 to add ingredients to slow cooker. Cover; cook for 4 hours (high) or 8 hours (low). Continue as in step 5. southwestern hipotle Spaghetti Squash 23 minutes ook time INSTRUCTIONS 1. Preheat multifunction electric pressure cooker on sauté setting for 2 minutes. Add ground beef and onion; cook for 8 minutes, stirring frequently. Stir in water, scraping up any bits from the bottom of the pan. Turn off the multifunction electric pressure cooker. 2. Add tomato sauce, black beans, bell pepper, carrots, chipotle pepper, garlic, chili powder, and salt. 3. Use a small sharp knife to pierce the squash, making about 10 (½-inch) vents for steam to escape. Place whole squash on top of the sauce in the multifunction electric pressure cooker. 4. Lock the lid in place and close pressure release valve. Pressure-cook on high for 15 minutes. Turn the multifunction electric pressure cooker off and quick-release the pressure. Carefully remove the lid. 5. Remove the squash and cool for 10 minutes. Cut squash in half lengthwise and remove the seeds. Use a fork to scrape the spaghetti- like strands apart. Serve squash topped with sauce. Garnish with Cotija cheese, if desired. Top with avocado and cilantro. * For less heat, use half of a chipotle pepper or omit it. Each serving contains: 358 calories, 14 g fat, 4 g saturated fat, 0 g trans fat, 35 mg cholesterol, 698 mg sodium, 41 g carbohydrates, 12 g fiber, 11 g sugar, 19 g protein. Daily values: 68% vitamin A, 40% vitamin C, 10% calcium, 24% iron | September/October 2018 27 026-029 Dinner in an Instant.indd 27 8/8/18 9:19 AM