Spaghetti Squash With Kale & Cannellini Beans

This is a simple and nutritious vegetarian meal you can put together without much time an effort!

Skip the processed pasta, and switch to spaghetti squash! Spaghetti squash is low in calories (42/cup) and contains folic acid, potassium, vitamin A and beta-carotene, while the cannellini beans add protein and fiber.

Spaghetti Squash with Kale and Cannellini Beans

Prep time: 5 minutes

Cooking time: 35 minutes

Yield: 2-4 servings


  • 1 medium-large spaghetti squash
  • 2 cups of kale leaves
  • 1 can of organic cannellini beans
  • 5 cloves of garlic, peeled
  • 1 tablespoon of coconut oil
  • 2 tablespoons of olive oil
  • salt and pepper to taste


Prick outside of squash with a kitchen fork.

Cut the spaghetti squash in half, lengthwise, scrape out seeds and pulp.

Bake the squash for approx. 30-35 minutes in oven at 350 degrees Fahrenheit.

Five minutes prior to squash being ready, heat coconut oil and garlic in a pan for 1 minute, medium heat.

Add kale and mix for 1 minute.

Add cannellini beans, continue mixing.

When squash is ready, use a fork to scrape strands of squash out into the pan with the kale and beans.

Mix everything together in the pan over heat for 2 minutes.

Drizzle olive oil over meal, sprinkle with salt and pepper to taste.


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