Creamy White Bean and Kale Stuffed Spaghetti Squash
So many tasty flavors are packed into this simple vegan & gluten-free dish.
- 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
- PREHEAT oven to 400 degrees F. Slice squash in half and clean out the seeds
- DRIZZLE olive oil on squash and generously salt and pepper on top
- ROAST squash for 35-45 minutes, or until you can easily pierce a knife through it
- HEAT olive oil in a large skillet on medium high heat
- ADD garlic and sauté for 1 minute.ADD the kale and sauté for 2 minutes
- ADD the beans and cook for another minute
- ADD Spero Sunflower Cream Cheese
- STIR until everything is well combined and heated through
- ADD 1-2 Tbsp of water if you want to thin it out a little bit
- ADD salt and pepper to taste.TURN heat off and set aside
- FLUFF the spaghetti squash with a fork
- ADD half of the kale and bean mixture to one half of the spaghetti squash
- ADD the other half to the other spaghetti squash
- MIX the kale and bean gently, mixture into the spaghetti squash noodles
- DON’T have to mix the entire thing, just give it a little stir
- SPRINKLE some vegan Parmesan cheese on top if desired
- BAKE for 10-15 minutes. Then broil for a few minutes until the top is a light golden brown
- WATCH carefully so you don’t burn it
- Add more salt and pepper if needed
- ADD a dollop of the Spero Sunflower Cream Cheese The Herb on top
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