- 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)
- 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.
- 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!
- Serving Size: 2