1 spaghetti squash
olive oil, as needed
1 to 2 garlic cloves, minced
1 (15 ounce) can cannellini beans, drained
sea salt and black pepper, to taste
paprika, to taste
thyme, to taste
parsley, to taste
2 to 3 cups fresh spinach
1. Preheat oven to 350 degrees Fahrenheit. Split squash in half lengthwise and scoop out seeds. Place halves cut-side down in covered baking dish, either oiled or with 1/2" water. Bake for 30 minutes.
2. When the squash is almost done, sauté garlic in olive oil in a small skillet. Add cannellini beans, stirring carefully to keep beans intact. Add sea salt, black pepper, paprika, thyme, and parsley to taste (but don't be too shy, because the seasonings are what give it a yummy kick).
3. Remove squash from the oven. Heat a large skillet with some olive oil (and more garlic if desired). Scrape the squash into spaghetti strings with a fork and transfer to the skillet. Add spinach and toss. Cover to speed up steaming of the spinach.
4. When spinach is semi-wilted, transfer squash and spinach mixture to plates. Top with the seasoned beans and serve.
Source of recipe: Experimenting in the kitchen. You can experiment with different kinds of beans and greens (ie, perhaps black beans and kale) as well as other herbs and spices, but my fiancé thought this particular combination was very tasty. It's definitely a nice change from grain-based dishes, and it still leaves your tummy satisfied.