Spaghetti Squash With White Beans Food

EGGPLANT AND WHITE BEAN MEATBALLS WITH SPAGHETTI SQUASH

Steps:

• For the vegan meatballs: Preheat the oven to 400 degrees F.
• Heat a large saute pan over high heat. Add the grapeseed oil and then the eggplant, onions and garlic and saute until the eggplant and onions are tender, 8 to 10 minutes.
• Add the salt, pepper and chili flakes and cook for another 1 to 2 minutes. Remove the sauteed vegetables from the pan and let cool.
• Combine the cooled sauteed vegetables, white beans and parsley in a bowl and mix well. Transfer the mixture to a food processor and pulse until the mixture is mostly pureed with some small chunks.
• Grind the oats in a spice grinder until a fine flour. Mix the oat flour into the pureed mixture. The mixture should hold together in a ball, if it is too wet add more oat flour.
• Form the mixture into 2 1/2- to 3-ounce balls and place on a parchment-lined baking sheet. Bake until browned and hot in the center, 20 to 25 minutes.
• For the spaghetti squash: Cut the squash in half lengthwise and scoop out the seeds. Drizzle the flesh with the grapeseed oil and season with the salt and pepper.
• Place the squash halves cut-side down in a casserole dish. Add 1/2 cup water to the dish and cover with foil. Bake until the flesh is tender, 20 to 25 minutes.
• Remove the squash from the oven and, while it is still hot, scoop the flesh out with a fork. Season with salt and pepper and hold for plating.
• For the tomato sauce: Combine the whole tomatoes, onion, basil, olive oil, garlic and oregano in a large pot. Puree with an immersion blender. Add the diced tomatoes and bring the sauce to a simmer over high heat. Stir in the tomato paste, season with the salt and pepper and simmer for 15 minutes.
• To plate: Strain the liquid off the spaghetti squash and divide the squash among 6 plates. For each plate, place 3 vegan meatballs on top of the spaghetti squash and top with 6 ounces of tomato sauce. Garnish with the chopped parsley.

SAUSAGE AND WHITE BEAN-STUFFED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 425 degrees F. Cut the squash in half lengthwise using a serrated knife and remove the seeds with a spoon. Brush the flesh of both halves with 1 teaspoon oil and season with 1/2 teaspoon salt and a few grinds of pepper. Put the halves flesh-side down on a baking sheet and cook until tender, the flesh can easily be flaked with a fork and the edges just turn brown, about 45 minutes. Separate the strands of squash by scraping the flesh with a fork. Leave the scraped strands inside the squash.
• Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and taking care to keep some larger chunks, until it just starts to brown and crisp up, 5 to 6 minutes. Add the tomatoes, thyme, red pepper flakes and garlic and cook, stirring, until just fragrant, about 1 minute. Pour in the wine and cook until reduced by half, 2 to 3 minutes. Add the heavy cream and 1 teaspoon salt and bring to a boil. Lower the heat to medium and simmer until the sauce reduces by half, 3 to 4 minutes. Add the white beans and spinach to the skillet and cook, stirring frequently, until the spinach just wilts and is still vibrant green, 1 to 2 minutes.
• Divide the sausage mixture between the 2 squash halves and mix with the squash strands until well combined. Sprinkle each squash half with 1 tablespoon Parmesan and serve with more red pepper flakes, if using.

SPAGHETTI SQUASH WITH BALSAMIC BEANS

Steps:

• Cut the spaghetti squash in half, and remove the seeds.
• For the vinaigrette, combine vinegar, oil, honey mustard, and garlic in a screw-top jar.
• Place the cap on, well secured, and shake well to blend.
• Place the squash halves in a large Dutch oven with about 2" of water.
• Bring to boiling.
• Cook, covered for 15-20 minutes,until tender.
• Meanwhile, place the well-drained lima beans, the well-drained kidney beans and the diced onion in a saucepan.
• Add in the roasted red sweet-pepper strips, the salt and the black pepper.
• Cook on a med-low heat.
• When the squash is done, use a fork to scrape the pulp from the shell, in strands, into a large serving bowl.
• Pour the vinaigrette over the beans, and toss to coat well.
• Spoon the beans over the spaghetti squash strands to serve.

SPAGHETTI SQUASH WITH SPINACH, FETA AND HERBED WHITE BEANS

Steps:

• In a small bowl, combine beans, basil, oregano, 1 tablespoon olive oil and the vinegar:set aside.
• Cut the squash in half and remove the seeds. Put each half face down in a glass pie plate with 1/4 cup of water. Cover with plastic wrap. Microwave each for 7 - 10 minutes until the flesh feels soft.Let it stand for 5 minutes and then pull out the strands of flesh and place then in a large bowl.
• Meanwhile, wash and trim stems from spinach. Stack leaves and cut crosswise into 1/4 inch (5 mm) wide strips; set aside).
• In a large frypan , heat butter and remaining one tablespoon of oil over medium heat. Add onion and garlic;saute for 1 minute.
• Add spinach and saute for 2 to 3 minutes until the spinach is just wilted.
• Add feta cheese and bean mixture; heat through.
• Add salt and pepper to taste.
• Add spinach mixture to squash and toss.
• Transfer to serving platter and sprinkle with parmesan cheese.