Baked Spaghetti Squash with Kale & Cannellini Bean Sauté

Directions

1. Preheat the oven to 500°F and set the rack in the center. Line a baking sheet with foil if you like easier cleanup.
2. Wash and dry the produce.
3. Halve the spaghetti squash lengthwise, scoop out the seeds, then brush the flesh with olive oil and season with salt and pepper. Place the halves cut side down on the sheet.
4. Roast until the flesh is tender enough to be pierced easily with a knife, about 20–25 minutes.
5. Drain and rinse the cannellini beans in a colander, then let them drain.
6. Remove the kale stems and chop the leaves into 1-inch strips; transfer to a medium bowl.
7. Mince or press the garlic.
8. Heat a skillet over medium and swirl in a little olive oil to coat the bottom.
9. Add the garlic and crushed red pepper to the skillet and cook briefly until fragrant, about 15–30 seconds.
10. Add the kale and 1/8 cup of water; cook, stirring, until the kale wilts, 2–3 minutes. Remove from heat.
11. Stir the beans into the skillet and season with salt and pepper; cook until the beans are warmed through, 1–2 minutes.
12. Remove the squash from the oven and let cool slightly, about 5 minutes. Scrape the flesh into spaghetti-like strands with a fork.
13. Using a grater, finely grate 1/2 cup Parmesan.
14. To serve, divide the bean and kale mixture among the squash halves, or spoon the squash into plates and top with the mixture. Sprinkle with Parmesan and serve.