Description
This completely gluten-free, vegetarian dish is a great, easy alternative to regular pasta. Try this dish in early fall when spaghetti squash are at their best.
Ingredients
1
spaghetti squash 1 tablespoon
olive oil for drizzling 1 can
white beans (drained and rinsed) 1⁄2 bunches
kale (washed and picked free of the stem.) 1 can
plum tomatoes 1⁄2
red onion (diced) 3 cloves
garlic (minced) 1 tablespoon
chili flakes 2 tablespoons
dried Italian herb mixInstructions
- Preheat the oven to 400 F.
- 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 colour.
- Allow to cool and then scoop out the spaghetti. Toss with olive oil, salt and pepper and cheese if using.
- Cook the onions, garlic, spices in a large pot over medium heat until translucent.
- Add the kale and cook for 2 minutes. Pour in the diced tomatoes and beans. Heat through.
- Taste and adjust seasonings. S
- Serve as a sauce over the shredded spaghetti squash.
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