If you haven’t already noticed, it’s prime time for healthy recipe hunting.

Everyone is on a health kick which basically means the more kale you eat, the better off you’ll be ha.

Since clean, nutrient-dense recipes with kale are my jam, I figured I should be a resource for amplifying your veggie intake with body-loving plant based foods. In other words, you can relax because you’re in the right place as I have hundreds of healthy recipes at your fingertips.

Nowadays, it comes as no surprise that eating less animal products is better for your health, the environment and the animals. Switching to a plant based vegan lifestyle would be the ultimate way to kickstart a healthy new year but if you’re not quite ready for that, you can celebrate little victories like with my Tuscan Kale and White Bean Spaghetti Squash Bake.

I’m absolutely obsessed with this creation because it’s wholesome and complete in the best way possible. Savory, satisfying, filling, warming and nourishing… what more could you want in a delicious winter recipe?

Monitoring how my body feels after each meal is important as it gives me insight as to what foods make me feel good and what foods set me back. The goal with healthy eating is to feel full and satisfied but not weighed now and heavy. You want the sensation of a hearty meal but could do without the bloating and heavy brick feeling in your stomach. You know what I mean? Plant based eating achieves this sensation perfectly which is why I rave about this lifestyle so much. Going a step further, consuming minimal oils will make you feel like a new person.

My spaghetti squash bake is low-fat and depending on what pasta sauce you use, can be oil-free or have a teeny amount of olive oil (if you want to learn more about why I avoid oils in my diet, read this post). I love the new Bertolli Riserva Pasta Sauce with farm-grown premium ingredients. You will feel amazingly nourished and light afterward. Plus, you’ll feel adequately full for a long while due to the leafy green kale, fiber-full cannelinni beans, hearty mushrooms and buttery-tasting spaghetti squash. Topped with gluten-free breadcrumbs for a crunchy kick!

Does it really taste like spaghetti?

Yes and no.

The texture is a bit different and not as smooth as noodley pasta but the taste is on point. There’s no skimping on flavor here and either way, those tastebuds will be left happy. Feel free to serve it in a bowl or in the squash which is way more fun!

Ready?

First, use your ninja skills and chop the spaghetti squash in half, carefully. Scoop out the seeds (like a pumpkin!). Bake it in a roasting pan with just enough water to cover the bottom.

Meanwhile, saut? the body-loving veggies.

Once the squash is tender, let cool for 5-10 minutes. Using a fork, scrape the inside of the squash to resemble spaghetti noodles and mix in the saut?ed veggies. Top with warmed pasta sauce and breadcrumbs. Enjoy a happy tummy and healthy meal! Makes two large servings.

Tuscan Kale and White Bean Spaghetti Squash Bake

Print Recipe

Ingredients

Scale

one large spaghetti squash, halved
1/3 cup water
1/3 cup veggie broth or water (plus more as needed)
1 cup cherry tomatoes, halved
1 cup mushrooms, chopped
1 teaspoon oregano
1 15 oz. can white cannelinni beans, drained and rinsed
3 cups kale (any kind) chopped/ripped
pasta sauce of your choice
gluten-free breadcrumbs (optional)

Instructions

Preheat oven to 400 degrees F.
Cut the squash in half and scoop out the seeds with a spoon. Fill a roasting pan with 1/3 cup water. Lay the squash cut side down in pan and bake for 35-40 minutes or until soft and tender then let cool for 5-10 minutes.
Meanwhile, sauté the tomatoes, mushrooms, white beans and oregano in the veggie broth (or water) for about 5 minutes. Add in kale and cook about 3 minutes or until kale is slightly softened. (Don’t overcook the vitamins/minerals out of the veggies!)
After the squash has slightly cooled, scrape it with a fork to resemble spaghetti like noodles. You can serve it in the squash as I did or in a bowl.
Warm the pasta sauce in microwave or on stovetop.
Mix in the sautéed veggies then add desired amount of pasta sauce on top along with optional breadcrumbs.
Enjoy!

Notes

If you’re not oil-free, 1 tablespoon olive oil can be used in place of the veggie broth for sautéing vegetables.
Serve in a bowl or in the squash like I did!