Looking for a 20-minute vegetarian weeknight dinner? This recipe is loaded with nutrition from plant protein and fibre, and simple to throw together.

1 Tbsp olive oil or avocado oil

1 cup black beans

1 medium spaghetti squash

1 small onion, diced (about 1/2 – 3/4cup)

1 cup diced tomato (about 1/2 large)

2 cloves garlic

1 tsp lemon juice

2 Tbsp pesto + additional olive oil as needed

Salt and pepper, to taste

Parmesan cheese, to taste

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To cook spaghetti squash:

Slice spaghetti squash lengthwise and remove seeds. Add about an inch of water to a microwave safe dish and place squash halves in the dish, cut side down.
Microwave for about 12 minutes, or until the skin is easily pierced with a fork. Remove and let cool slightly.
Scrape inside of the cooked squash with a fork to pull out spaghetti-like strands.

While spaghetti squash is cooking/cooling, prepare the black bean mixture:

Sauté garlic and onions in olive or avocado oil until fragrant and translucent, about 5 minutes.
Add diced tomatoes, season with salt and pepper, and cook for an additional 3-4 minutes or until soft.
Reduce to low heat and add pesto, black beans, lemon juice and spaghetti squash strands. Mix until heated through.
Split pan contents between the empty squash halves, top with parmesan cheese and serve immediately.