Ingredients:

  • 1 medium (3 lb / 1.36 kg) spaghetti squash
  • 3 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 8 oz (225g) cremini mushrooms, diced
  • 2 cloves (6g) garlic, minced
  • 1 can (15 oz / 425g) cannellini beans, drained and rinsed
  • 3 cups (85g) curly kale, stems removed and chopped
  • 1/4 cup (60ml) low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 tbsp lemon juice

Instructions:

  1. Preheat the oven to 400°F (200°C). Halve the 1.36 kg spaghetti squash lengthwise and scoop out the seeds.
  2. Brush the squash flesh with 2 tbsp of olive oil and season with 1/2 tsp sea salt and 1/4 tsp black pepper. Roast face-down for 30-40 minutes until the skin is tender.
  3. Allow the squash to cool slightly, then use a fork to scrape the strands into a bowl. Pat the strands with a paper towel to remove excess moisture.
  4. Heat 1 tbsp of olive oil in a skillet over medium heat. Add 225g diced cremini mushrooms and cook until they reach a deep brown hue.
  5. Stir in 6g minced garlic and 1 tsp dried thyme for 1 minute until fragrant.
  6. Fold in 425g drained cannellini beans and 85g chopped kale, pouring in 60ml vegetable broth. Stir until the broth has reduced and the mixture is thick and glossy.
  7. Remove the skillet from heat and stir in 1 tbsp lemon juice.
  8. Line a baking sheet with parchment paper. Divide the squash strands into two equal portions.
  9. Using a fork, shape each portion into a nest approximately 5 inches wide with a deep well in the center.
  10. Fill each well generously with the kale and bean mixture.
  11. Bake for 10-12 minutes until the edges of the squash are golden-brown.