ITALIAN SPAGHETTI SQUASH, serves 6 – 8

Italian Spaghetti Squash

INGREDIENTS

1 large spaghetti squash, halved lengthwise and seeds scooped out
3 large garlic cloves, minced
1 small onion, diced
1 cup grape tomatoes
1⁄2 cup Cannellini Beans,
1 tsp Italian seasonings
Large handful of baby kale (2.5 oz) or spinach
Garnish: pine nuts (toasted, if desired), fresh parsley and/or basil (chopped), feta cheese

DIRECTIONS

  1. Preheat oven to 375 degrees.
  2. Place spaghetti squash halves on an aluminum foil-lined baking sheet, with cut halves facing down. Pour a small
    amount of water around the squash (1/4 cup), and place in oven for approximately 45 minutes. Squash will be soft
    to the touch (be careful; it will be hot!) when ready. Alternatively, squash may be placed in a covered pyrex dish
    and cooked in the microwave for 10-15 minutes.
  3. Meanwhile, warm olive oil in a nonstick pan over low heat. Add onion and saute until just softened. Add tomatoes
    and continue to saute several more minutes, until tomatoes begin to burst open and release juices.
  4. To the pan, add Beans, Italian Seasonings, minced garlic, 1⁄2 tsp oregano, and kale.
  5. Allow kale to wilt slightly and beans to warm (approx 1-2 minutes).
  6. While squash is warm, pull a fork across the flesh to form spaghetti strands and place in a glass dish. Season to taste
    with olive oil, pink salt, pepper.
  7. To serve, place a portion of seasoned spaghe] squash on each plate, top with warm tomato/kale mixture, and
    garnish with toasted pine nuts, fresh basil and/or parsley, and a few dabs of feta or goat cheese. Finish with freshly
    ground black pepper.

**Saute button mushrooms on the side.