Spaghetti Squash with Balsamic Beans
Elevate your weeknight dinners with this flavorful and wholesome Spaghetti Squash with Balsamic Beans recipe! This dish is a perfect blend of tender, roasted spaghetti squash and a savory topping of creamy cannellini beans, garlic, and cherry tomatoes, all infused with the rich tang of balsamic vinegar. Finished with fresh basil and an optional sprinkling of Parmesan cheese, this gluten-free and vegetarian recipe strikes the perfect balance between simplicity and sophistication. With just 10 minutes of prep time and a hands-off roasting method, this hearty yet healthy meal is as easy to make as it is nourishing. Perfect for busy evenings or light entertaining, this recipe highlights seasonal ingredients and is sure to satisfy everyone at the table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 15-ounce can canned cannellini beans (drained and rinsed)
- 2 cloves garlic
- 2 tablespoons balsamic vinegar
- 1 cup cherry tomatoes (halved)
- 2 tablespoons fresh basil leaves (chopped)
- 0.25 cup Parmesan cheese (optional, grated)
Instructions
Preheat your oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Drizzle 1 tablespoon of olive oil over the cut sides of the squash and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper and bake for 30-40 minutes, or until the flesh is tender and can be easily shredded with a fork.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes, until fragrant.
Stir in the cherry tomatoes and cook for 3-4 minutes, or until the tomatoes begin to soften.
Add the cannellini beans to the skillet, along with 1 tablespoon of balsamic vinegar, the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well and let cook for another 5 minutes, allowing the flavors to meld.
When the squash is done, use a fork to shred the flesh into spaghetti-like strands and transfer to a serving dish.
Spoon the balsamic bean mixture over the squash strands, drizzle with the remaining 1 tablespoon of balsamic vinegar, and sprinkle with fresh basil leaves.
Top with grated Parmesan cheese, if desired, and serve warm.
Nutrition Facts
Calories |
1416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 5120 mg | 223% | |
| Total Carbohydrate | 143.5 g | 52% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 34.9 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1077 mg | 83% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2948 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
