Go Back

Spaghetti Squash with Cannellini Beans

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings


  • 1 whole spaghetti squash
  • 2 tablespoons olive oil
  • 1/2 cup onion, chopped
  • 2 cloves garlic, chopped
  • 1/4 cup pine nuts
  • 8 ounces mushrooms, sliced
  • 6 ounces baby spinach
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can diced tomatoes
  • 2 tablespoons parmesan cheese, grated


  1. Preheat oven to 400⁰F. Prepare baking dish by filling with 1 inch of water.

  2. Prepare spaghetti squash by slicing lengthwise, in half, with a sharp knife, carefully holding still with clean dishcloth. Remove all seeds. Lay both halves, cut-side down, in prepared baking dish filled with 1 inch of water. Bake for approximately 30-45 minutes until the skin is easily pierced with a fork. When prodded, the flesh will separate easily into spaghetti-like strands. Remove from oven and let cool for approximately 10 minutes.

  3. While the spaghetti squash is cooking, heat olive oil in a large skillet over medium heat. Sautè onion, garlic, and pine nuts until onions are translucent. Add mushrooms and spinach, continue to sautè for approximately 3 minutes until spinach is wilted. Then add beans and tomatoes. Remove from heat.

  4. To prepare the cooked spaghetti squash, use a fork to scrape the spaghetti-like strands from the inner flesh of the squash. Scoop the spaghetti strands from the squash into the bean mixture. Add parmesan cheese and mix well. Transfer to a serving bowl and serve. 

Recipe Notes

Nutrient Analysis: 
Serving size: 2 1/4 cup serving, Calories: 315, Fat: 15 grams, Saturated Fat: 2 grams, Carbohydrates 35 grams, Sugar: 10 grams, Sodium: 365 milligrams, Fiber: 10 grams, Protein: 11 grams, Cholesterol: 0 milligrams