Baked Spaghetti Squash with Kale & Cannellini Bean Sauté
- Time
- 40 min
- Serves
- 4
- Style
- Classic
Ingredients
- 2 (15 oz) canscannellini (white kidney) beans
- 4 clovesgarlic
- 2 buncheskale
- 1 ozParmesan cheese
- 2 mediumspaghetti squash
- black pepper
- crushed red pepper
- extra virgin olive oil
- salt
Cookware
- baking sheet pan
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- grater
- measuring cups
- measuring spoons
- mixing bowls
- oven mitts
- salad spinner (optional)
- stainless steel or cast iron skillet
- stirring spoon
Per serving
- Calories
- 512
- Protein
- 20g
- Carbs
- 82g
- Fat
- 16g
- Fiber
- 19g
- Sodium
- 435mg
Method
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