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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