Preheat oven to 400º
Place squash in microwave and heat on high for 2 min (this step is optional but makes cutting easier)
Turn over and cook for another 2 min
Cut the squash in half lenghwise and remove seeds
Spray with olive oil, add salt and pepper and roast garlic spice or fresh garlic minced
Place on parchment-lined baking sheets and bake for 40 min or until soft
Remove strands with a fork and mix well with beans and most of the pesto
Return to the squash shells, pour remaining pesto and sprinkle Vegan Parmesan
Spaghetti Squash + White Beans
A very hearty + healthy alternative to regular pasta
Ingredients
1 large organic spaghetti squash
2 cups cooked large white beans
Pesto of your choice (or try one of these: Asparagus Pesto, Parsley + Spinach Pesto, Dandelion Pesto)
Instructions
Preheat oven to 400º
Place squash in microwave and heat on high for 2 min (this step is optional but makes cutting easier)
Turn over and cook for another 2 min
Cut the squash in half lenghwise and remove seeds
Spray with olive oil, add salt and pepper and roast garlic spice or fresh garlic minced
Place on parchment-lined baking sheets and bake for 40 min or until soft
Remove strands with a fork and mix well with beans and most of the pesto
Return to the squash shells, pour remaining pesto and sprinkle Vegan Parmesan
Notes
Serves 2