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Tuscan Kale and White Bean Spaghetti Squash Bake

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

  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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!)
  4. 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.
  5. Warm the pasta sauce in microwave or on stovetop.
  6. Mix in the sautéed veggies then add desired amount of pasta sauce on top along with optional breadcrumbs.
  7. 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!

Nutrition

  • Serving Size: 2

Find it online: https://www.theglowingfridge.com/tuscan-kale-and-white-bean-spaghetti-squash-bake/

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