Last week I was walking home from work and the noticed the air was crisp and the leaves were turning. I had the sudden urge to make something quintessential to fall and comforting for dinner. When I got to the store spaghetti squash immediately caught my eye. I have always been a fan of spaghetti squash (sorry zoodles), and since they are so seasonal, you gotta make them while you can!

This recipe is probably one of my favorites on my blog. It is SO good. I went back for seconds (fine…thirds), and had plenty leftover for dinners throughout the week!

I really wanted to be creative with this sauce, because I feel like we’re all far too familiar with the spaghetti squash/pesto/marinara combo. This sauce is SO unique and flavorful. The white beans give a nice creamy texture, plus a solid protein bonus to the dish, and who doesn’t love the olive oil, garlic and red pepper flakes combo..

This is another vegan recipe, but you could easily add some sausage or chicken if you want to add some additional protein to this dish!

{Creamy White Bean Garlic Spaghetti Squash}

Serves 2-4

Ingredients:

• 1 spaghetti squash

• 1 15 oz can cannellini beans

• 4 garlic cloves, minced

• 1/4 cup dry white wine

• 1/2 cup olive oil

• 1/4 cup italian parsley, minced

• 1 lemon

• 1/4 tsp red pepper flakes

• 1 head of cauliflower, diced

• Salt and pepper to taste

Directions:

1. Preheat the oven to 350 degrees. While the oven is preheating, prepare the spaghetti squash. Carefully, slice the spaghetti squash in half. Remove all the seeds and innards from the squash. Drizzle with olive oil, salt and pepper. Place face down on a parchment paper lined baking sheet and bake for 40-45 minutes.

2. About 20 minutes before the squash is finished cooking, add the diced cauliflower to the baking sheet and drizzle with olive oil. Bake cauliflower and spaghetti squash for the remaining 20 minutes. 

3. While the spaghetti squash and cauliflower finish cooking, make the sauce. In a medium sized sauce pan or wok, heat the olive oil over medium heat. Add the garlic and sauté until golden brown (about 2-3 minutes). Add the cannellini beans, lemon and white wine. Stir to combine and cook for an additional 3-5 minutes. The sauce should be bubbling. Top with parsley, red pepper flakes, salt and pepper, and place on simmer.

4. Remove the squash from the oven. You can tell it’s done when the base is slightly flimsy, and you can easily pierce the inside with a fork. Using an oven mit, hold the base of squash, and create the ‘spaghetti’ by running the fork down the inside of the squash. Noodles should easily form. If they don’t, you need to cook your squash for longer.

5. In a mixing bowl, combine the spaghetti squash with bean sauce.