Creamy White Bean and Kale Stuffed Spaghetti Squash (vegan, gluten-free)
This creamy white bean and kale stuffed spaghetti squash is so yummy, healthy, and easy to make. It's full of flavor and so nourishing!
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Ingredients
- 1 med-large spaghetti squash
- 3 cloves garlic, minced
- 1 tbsp olive oil, plus more for drizzling on squash
- 5 packed cups shredded kale
- 1 can great northern beans, rinsed and drained
- 1 tub (6.5 oz) Spero Herb Sunflower Cream Cheese, plus more for topping
- salt and pepper to taste
- vegan parmesan cheese for topping, optional
Instructions
- 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.
- In a large skillet, heat olive oil 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. Then add the sunflower cream cheese. Stir until everything is well combined and heated through. You can add 1-2 Tbsp of water if you want to thin it out a little bit. 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 and add the other half to the other spaghetti squash. Gently mix the kale and bean mixture into the spaghetti squash noodles. You 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 herb sunflower cream cheese on top. Enjoy!