Corn, Black Bean & Squash Hash

Olive Oil, 3 tbsp
Garlic,chopped 3 cloves
Onions, chopped 1 medium
Russet Potato, with skin, diced, 1 large
Spaghetti Squash, cooked and chopped, 2 cup
Yellow Sweet Corn, Frozen, 1 cup kernels
Beans, black, 1 cup
Salt & Pepper to taste

Heat a skillet over med-high heat. Add 1 tbsp oil. Satue onions until soft and translucent, sprinkle with a little salt, this will help brown the onions. Add garlic, cook for about 1 minute. Transfer onion mixture to a bowl. Add 1 tbsp oil to the pan. Saute potatoes until soft and browned, about 10 minutes. Add squash, continue to cook for about 5 minute until squash begins to brown. Add corn and beans, cook until corn it hot, add onion mixture back to pan and toss well to combine. Spread evenly around pan, turn off heat and let sit for 5 minutes. Serve topped with ketchup or cheese (not included in NI).

Makes 4 large portions.


Number of Servings: 4

Recipe submitted by SparkPeople user MRS243.