Spaghetti Squash with Cannellini Beans

12.20.14 / Comment

Spaghetti Squash with Cannellini Beans
  • 1 spaghetti squash
  • 2 tablespoons extra virgin olive oil
  • ½ cup onion, chopped
  • 2 garlic cloves, chopped
  • ¼ cup of pine nuts
  • 8 ounces of mushrooms, sliced
  • 6 ounces of baby spinach
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can diced tomatoes
  • salt & pepper to taste
  • ½ cup Mozzarella cheese
  1. Preheat oven to 400 degrees.
  2. With a sharp knife, slice spaghetti squash lengthwise in half.
  3. Lay cut-side down in a baking dish filled with inch of water.
  4. Bake for approximately 45 minutes until the flesh of the squash is tender and the skin is easily pierced with a fork
  5. Heat the olive oil in a large skillet over medium heat. Stir in onion, garlic and pine nuts until onions are translucent then add mushrooms and spinach continue to stir for approximately 3 minutes until spinach is wilted. Then add beans. and tomatoes. Heat through.
  6. Once squash is done, allow to cool for about 10 minutes.
  7. Scoop the flesh from the squash into the bean mixture and use two forks to separate and fluff up the strands of squash.
  8. Add salt and pepper to taste.
  9. Transfer to a serving bowl and add cheese.
  10. Serve with whole wheat french bread (approximately an additional 200 calories)
  11. This dish can be paired with 4 ounces of fish, chicken, tofu or lean meat to add additional 250-400 calories and an additional 15-20 grams of protein.
Nutrition Information
Serving size: 4 Calories: 550 Fat: 7 Sugar: 12 Sodium: 280 Fiber: 9 Protein: 10




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