Spaghetti Squash With White Beans Recipes

MEDITERRANEAN SPAGHETTI SQUASH WITH WHITE BEANS

Steps:

• Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds. Season with salt and black pepper. Bake for about 1 hour on a baking sheet with the cut side down. To microwave cut the squash in half lengthwise, scoop out seeds. Place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft. Scrape out all the flesh. Save the shells.
• Heat the olive oil in a skillet over medium high heat. Add the onion and cook for 6-8 minutes until beginning to become tender. Add the garlic and cook one minute until fragrant.
• Add the beans, tomatoes with juice, mushrooms, spinach, thyme, rosemary, and dried basil. Let simmer on low while spaghetti squash, stirring occasionally, until the mushrooms are tender, about 6-8 minutes. Taste and season with salt and pepper. Be careful about adding too much salt since you will be adding feta at the end.
• Scrape out the spaghetti squash. Mix together the spaghetti squash with the tomato and bean mixture. Spray a baking dish with cooking spray and add the squash mixture. Alternatively, you can redistribute the spaghetti squash between "shells" (empty halves.)
• Top with feta and bake for 10 minutes or broil for 5 minutes to melt the cheese.

SPAGHETTI SQUASH WITH WHITE BEANS

Steps:

• Cut squash in half and coat lightly in olive oil, salt and pepper and roast in oven for >1hr at 350F until fork can be used to separate out the strands in the squash.
• In pan heat remaining olive oil and lightly cook garlic, then add broccolini, cook a few minutes.
• Add beans and herbs. Season to taste with salt and pepper.
• Remove strands of squash and add to pan as you go, and cook the "spaghetti" until just as soft as you would like. Makes 4 hefty portions.

SAUSAGE AND WHITE BEAN-STUFFED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 425 degrees F. Cut the squash in half lengthwise using a serrated knife and remove the seeds with a spoon. Brush the flesh of both halves with 1 teaspoon oil and season with 1/2 teaspoon salt and a few grinds of pepper. Put the halves flesh-side down on a baking sheet and cook until tender, the flesh can easily be flaked with a fork and the edges just turn brown, about 45 minutes. Separate the strands of squash by scraping the flesh with a fork. Leave the scraped strands inside the squash.
• Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and taking care to keep some larger chunks, until it just starts to brown and crisp up, 5 to 6 minutes. Add the tomatoes, thyme, red pepper flakes and garlic and cook, stirring, until just fragrant, about 1 minute. Pour in the wine and cook until reduced by half, 2 to 3 minutes. Add the heavy cream and 1 teaspoon salt and bring to a boil. Lower the heat to medium and simmer until the sauce reduces by half, 3 to 4 minutes. Add the white beans and spinach to the skillet and cook, stirring frequently, until the spinach just wilts and is still vibrant green, 1 to 2 minutes.
• Divide the sausage mixture between the 2 squash halves and mix with the squash strands until well combined. Sprinkle each squash half with 1 tablespoon Parmesan and serve with more red pepper flakes, if using.

SPAGHETTI SQUASH WITH SPINACH, FETA AND HERBED WHITE BEANS

Steps:

• In a small bowl, combine beans, basil, oregano, 1 tablespoon olive oil and the vinegar:set aside.
• Cut the squash in half and remove the seeds. Put each half face down in a glass pie plate with 1/4 cup of water. Cover with plastic wrap. Microwave each for 7 - 10 minutes until the flesh feels soft.Let it stand for 5 minutes and then pull out the strands of flesh and place then in a large bowl.
• Meanwhile, wash and trim stems from spinach. Stack leaves and cut crosswise into 1/4 inch (5 mm) wide strips; set aside).
• In a large frypan , heat butter and remaining one tablespoon of oil over medium heat. Add onion and garlic;saute for 1 minute.
• Add spinach and saute for 2 to 3 minutes until the spinach is just wilted.
• Add feta cheese and bean mixture; heat through.
• Add salt and pepper to taste.
• Add spinach mixture to squash and toss.
• Transfer to serving platter and sprinkle with parmesan cheese.