Spaghetti Squash with White Bean & Kale and Tomato Sauce

This completely gluten-free, vegetarian or vegan dish is a great and affordable weekday meal.

The spaghetti squash acts like a pasta and absorbs the flavors of the sauce and the veggies. I am not comparing squash to pasta, per se, but there are days where I feel like I want something that’s a bit lighter like this Spaghetti Squash dish vs a pasta dish and I leave the dinner table equally satisfied.

Spaghetti squash can be dressed up and which way you and while it isn’t a substitute for pasta, in my opinion, it is a great starch to add to dishes that is low in carbs, if you are looking for a recipe on that order.

It comes together in no time, especially if you bake the spaghetti squash off ahead of time and then toss it into the sauce once the recipe calls for it!

SPAGHETTI SQUASH WITH WHITE BEAN AND KALE and Tomato SAUCE

INGREDIENTS:

1 spaghetti squash, deseeded

2 tablespoon olive oil, (divided)

 Salt and pepper to taste

 1/2 cup Parmesan cheese, grated (optional)

1⁄2 red onion, diced

6 cloves garlic, minced

1 tablespoon chili flakes

2 tablespoons dried oregano

1 can white beans, (drained and rinsed)

1⁄2 bunch kale, stems removed and leaves finely chopped

1 can tomato sauce

 Water or vegetable broth, as needed

INSTRUCTIONS:

1. Preheat the oven to 400 F.

2. Slice the squash in half and scoop out the seeds. Roast flesh side down for about half an hour until soft. Flip over to give a nice golden brown color.

3. Allow to cool and then scrape out the spaghetti with a fork, discarding all of the seeds. Toss with olive oil, salt and pepper and cheese if using.

4. Cook the onions, garlic, spices in a large pot over medium heat until translucent.

5. Add the kale and cook for 2 minutes. Pour in the tomato sauce and beans. Heat through. Taste and adjust seasonings.

6. Serve as a sauce over the shredded spaghetti squash.