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.


Related Posts

Sites We Love

Functional Nutrition Webinar

How To Eat Right For Your Brain

with Dr. Mark Hyman,
 11-time NY Times Best-selling Author & Director of the Cleveland Clinic Center for Functional Medicine

Relieve symptoms of depression, anxiety and brain fog in mbg’s
 FREE Functional Nutrition Webinar with Dr. Mark Hyman.

Get Free Access Now Loading next article...

Your article and new folder have been saved!