Stuffed Spaghetti Squash

 Creamy White Bean and Kale Stuffed Spaghetti Squash 


So many tasty flavors are packed into this simple vegan & gluten-free dish.

INGREDIENTS

  • SPAGHETTI SQUASH: 1 med-large
  • GARLIC: 3 cloves, minced
  • OLIVE OIL: 1 Tbsp, plus more for drizzling on squash
  • SHREDDED KALE: 5 packed cups
  • GREAT NORTHERN BEANS: 1 can, rinsed and drained
  • Spero Sunflower Cream Cheese:  1 tub, The Herb plus more for topping
  • SALT AND PEPPER to taste
  • PLANT-BASED PARMESAN CHEESE: for topping, optional

DO ITTT

  1. PREHEAT oven to 400 degrees F. Slice squash in half and clean out the seeds
  2. DRIZZLE olive oil on squash and generously salt and pepper on top
  3. ROAST squash for 35-45 minutes, or until you can easily pierce a knife through it
  4. HEAT olive oil in a large skillet on medium high heat
  5. ADD garlic and sauté for 1 minute.ADD the kale and sauté for 2 minutes
  6. ADD the beans and cook for another minute
  7. ADD Spero Sunflower Cream Cheese
  8. STIR until everything is well combined and heated through
  9. ADD 1-2 Tbsp of water if you want to thin it out a little bit
  10. ADD salt and pepper to taste.TURN heat off and set aside
  11. FLUFF the spaghetti squash with a fork 
  12. ADD half of the kale and bean mixture to one half of the spaghetti squash
  13. ADD the other half to the other spaghetti squash 
  14. MIX the kale and bean gently, mixture into the spaghetti squash noodles
  15. DON’T have to mix the entire thing, just give it a little stir
  16. SPRINKLE some vegan Parmesan cheese on top if desired
  17. BAKE for 10-15 minutes. Then broil for a few minutes until the top is a light golden brown 
  18. WATCH carefully so you don’t burn it
  19. Add more salt and pepper if needed
  20. ADD a dollop of the Spero Sunflower Cream Cheese The Herb on top

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