Spaghetti Squash With Broccoli Rabe & Cannellini Beans
Ingredients
The squash
-
1
medium
spaghetti squash
-
1
tbsp
olive oil
-
1
cup
cannellini beans
-
2
tbsp
Pecorino Romano cheese
The vegetables
-
4
cloves
garlic, chopped
-
2
small or 1 large bunch
broccoli rabe, trimmed
The seasoning
-
1/4-1/2
cup
low sodium veggie broth
-
to taste
salt
-
to taste
pepper
-
a pinch
red pepper flakes
-
olive oil cooking spray
Instructions
- Preheat the oven to 400°F.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Spray the squash halves with olive oil spray and season with salt and pepper.
- Place the squash flesh side up on a baking sheet and bake for 45 minutes until tender.
- Once cooled, use a fork to scrape out the flesh into spaghetti-like strands.
- In a large pan, heat olive oil over medium heat and add garlic and red pepper flakes, cooking until fragrant.
- Add the broccoli rabe to the pan and season with salt and pepper.
- Pour in the broth and cover the pan, cooking for about 10 minutes until the broccoli rabe is tender.
- Remove the lid and add the spaghetti squash and cannellini beans to the pan, combining everything.
- Cook for another 10 minutes until heated through, adjusting seasonings as needed, and top with grated cheese.
Nutrition Facts (estimated)
Servings
4
Calories
40
Total fat
5g
Total carbohydrates
10g
Total protein
5g
Sodium
0mg
Cholesterol
0mg
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