This simple, easy-to-make, heart-healthy dish is perfect as a satisfying Thanksgiving meal side, or as an entrée of its own. — Laurie Taunton, MS RD
Recipe: Spaghetti Squash with Spinach and Cannellini Beans
1 spaghetti squash
3 tablespoons of olive oil
3 cups of baby spinach
1 can of cannellini beans
3 cloves of garlic, finely chopped
Parmesan cheese (optional)
Sea salt and pepper to taste
- Preheat the oven to 400 degrees. Cut the spaghetti squash in half lengthwise and remove the seeds. Rub the inside of each half with a drizzle of olive oil and season with salt and pepper. Arrange the halves cut-side down on a parchment- lined baking sheet and bake for 45 minutes until tender.
- Heat oil on a large skillet over medium heat. Add garlic and cook until fragrant, about 2 minutes or less. Sauté spinach for about 5 minutes. Add the cannellini beans until warmed through. Remove from heat.
- Remove squash from oven when it is cooked through and tender. Using a fork, pull the strands of squash from the peel so it resembles spaghetti. Place the squash into a serving bowl and add the spinach and cannellini bean mixture. Toss to combine and taste for seasoning. Garnish with cheese if desired.
Photo Credit: Steamy Kitchen (www.steamykitchen.com)