There is nothing like bright green and yellow veggies to liven up cooking in the winter. Hmm, I bet some julienned carrots would go with this dish, taste-wise, along with adding even more color. But, the recipe totally works as is.
While you do have to plan ahead to have the cooked squash and beans available, this meal otherwise comes together in minutes. Click HERE and scroll down for easy instructions for cooking beans. As noted below, you can used canned beans in this recipe, but cooking up from dried is worth the time, especially if you have freshly dried local beans, such as from our farmers at Baer’s Beans. They really are the best! At the What’s Cooking? demo, we used Cannellini beans from Baer’s Bean’s, spaghetti squash, kale, and garlic from our farmers at Oakdale Farm, and, the All Purpose Seasoning from Bondat Foods.
Spaghetti Squash with Kale and
1 medium-large spaghetti squash
2 cups chopped kale leaves
2 cups cooked cannellini beans *
5 cloves of garlic, peeled and minced
3-4 tablespoons of olive oil
salt and pepper to taste
A pinch of Bondat Foods All Purpose Seasoning (optional but recommended)
Prick holes in the squash with a kitchen fork, cut it in half lengthwise, and scrape out seeds and pulp. Bake the squash for approx. 45 minutes in oven at 425 degrees Fahrenheit or until soft.
While the squash is cooking, prep the other ingredients. When squash is fully cooked, remove from oven and put open side up to cool a bit.
Add kale and cook down, 3-5 minutes or more to desired texture.
Stir in cannellini beans, then scrape strands of squash out into the pan.
Mix everything together in the pan over heat for 2-3 minutes. Drizzle with remaining olive oil and season with salt and pepper to taste. If available, sprinkle over and stir in a pinch or so of the All Purpose Seasoning. The recipe is great as is, but the extra seasoning pops it with an extra depth.
*one 15 oz can beans, drained, can be substituted.