With a sharp knife, slice spaghetti squash lengthwise in half.
Lay cut-side down in a baking dish filled with <g class=”gr_ gr_115 gr-alert gr_gramm undefined Grammar only-ins doubleReplace replaceWithoutSep” id=”115″ data-gr-id=”115″>inch</g> of water.
Bake for approximately 45 minutes until the flesh of the squash is tender and the skin is easily pierced with a fork
Heat the olive oil in a large skillet over medium heat. Stir in onion, <g class=”gr_ gr_106 gr-alert gr_gramm undefined Punctuation only-ins replaceWithoutSep” id=”106″ data-gr-id=”106″>garlic</g> 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.
Once squash is done, allow <g class=”gr_ gr_102 gr-alert gr_gramm undefined Grammar multiReplace” id=”102″ data-gr-id=”102″>to cool</g> for about 10 minutes.
Scoop the flesh from the squash into the bean mixture and use two forks to separate and fluff up the strands of squash.
Add salt and pepper to taste.
Transfer to a serving bowl and add cheese.
Serve with whole wheat french bread (approximately an additional 200 calories)
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.