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Tuscan Kale and White Bean Spaghetti Squash Bake


  • 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)


  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!


  • 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
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