Updated: Oct 12, 2020
This recipe is quick, easy and delicious. Great for a filling, protein rich lunch. While the squash is cooking in the oven, you can tend to other things. Once it's done, putting together the dish takes about 8 to 10 minutes.
Wash your squash under cool water to remove dirt. You don't want it getting into your food. Cut both ends of the squash, (see video above) then make slits in it with a knife. Place squash in microwave and cook for 5 to 10 minutes depending on the size of the squash. The slits are so that it doesn't explode in the microwave. Cooking a few minutes makes the squash easier to cut in half.
Allow squash to cool for a bit once you take it out of the microwave. It will still be hot, so use a clean towel to handle it. Cut the squash in half and scoop out the seeds (see video). Brush with olive oil.
Place squash in preheated 350 degree oven and cook for about 45 minutes. Check with a fork. If the squash is soft all over, it's done. If not, cook at 10 minute intervals until soft. Take from oven and let cool for a bit.
Scrape squash with a fork (it will come off in strands and look like spaghetti). Scrape good, the squash should be nice and clean, you don't want to leave behind flesh. (see video)
Pour olive oil into pan. (see video) It looks like a lot, but the squash sucks it up. Cook chopped garlic cloves in oil until tender and add black beans. Add squash and cook for about three minutes or so. Top with Parmesan cheese and parsley. I didn't have fresh, so I used dried. Serve and enjoy.
I used half the squash. I saved the other half to eat with sauce.
I can't give amounts, I can only give ingredients. Most Italians don't cook with measurements, they cook with heart. My mom taught me to add ingredients until "it looks good". So, judge for yourself.