Name: Baked Spaghetti Squash with Kale & Cannellini Bean Sauté
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans cannellini (white kidney) beans; 6 cloves garlic; 3 bunches kale; 42 g Parmesan cheese; 3 medium spaghetti squash; black pepper; crushed red pepper; extra virgin olive oil; salt

Baked Spaghetti Squash with Kale & Cannellini Bean SautéBaked Spaghetti Squash with Kale & Cannellini Bean Sauté — a 35-minute dinner recipe with 9 ingredients, serving 6.Ingredients

3 (398 ml) cans cannellini (white kidney) beans

6 cloves garlic

3 bunches kale

42 g Parmesan cheese

3 medium spaghetti squash

black pepper

crushed red pepper

extra virgin olive oil

salt

Instructions

Preheat the oven to 260°C (500°F) and place the rack in the center position. Line a baking sheet with aluminum foil to make cleanup easier (optional).

Wash and dry the fresh produce.

Halve the squash lengthwise and scrape out the seeds; Rub each half with olive oil and season with salt and freshly ground pepper. Place halves, cut side down, on a baking sheet.

Place the squash in the oven (it doesn't have to be fully heated) and roast until tender so a knife can easily pierce though the flesh, 20-25 minutes.

Drain and rinse the cannellini beans in a colander, then set aside to drain further.

Cut out and discard the stems from each kale leaf; chop the leaves crosswise into 2 ½ cm strips. Transfer to a large bowl.

Preheat a skillet over medium heat.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic.

Once the skillet is hot, add olive oil and swirl to coat the bottom.

Add the garlic and crushed red pepper to the skillet and stir until fragrant, 15-30 seconds.

Add the kale and ⅓ cup of water to the skillet; cook, stirring constantly, until the kale is wilted, 2-3 minutes. Remove from the heat.

Add the beans to the skillet and season the mixture with salt and pepper. Cook, stirring frequently, until the beans are just heated through, 1-2 minutes.

Remove the squash from the oven; allow squash to cool slightly, about 5 minutes. Using a fork, scrape up the squash flesh to make spaghetti-like strings (use an oven mitt or towel to hold it with your other hand).

Finely grate 1½ cup of Parmesan.

To serve, divide the bean and kale mixture between the squash halves. Alternatively, spoon out the squash and divide between plates, then top with the bean and kale mixture. Sprinkle with the Parmesan. Enjoy!

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