Baked Spaghetti Squash with tomato, white bean and kale ragout


This completely gluten-free, vegetarian dish is a great, easy alternative to regular pasta. Try this dish in early fall when spaghetti squash are at their best.


spaghetti squash
1 tablespoon
olive oil for drizzling
salt and pepper to taste
Parmigiano cheese or feta ((optional))
1 can
white beans (drained and rinsed)
1⁄2 bunches
kale (washed and picked free of the stem.)
1 can
plum tomatoes
red onion (diced)
3 cloves
garlic (minced)
1 tablespoon
chili flakes
2 tablespoons
dried Italian herb mix
Water or vegetable broth, as needed


  1. Preheat the oven to 400 F.
  2. Slice the squash in half and scoop out the seeds. Roast flesh side down for about half an hour until soft. Flip over to give a nice golden brown colour.
  3. Allow to cool and then scoop out the spaghetti. Toss with olive oil, salt and pepper and cheese if using.
  4. Cook the onions, garlic, spices in a large pot over medium heat until translucent.
  5. Add the kale and cook for 2 minutes. Pour in the diced tomatoes and beans. Heat through.
  6. Taste and adjust seasonings. S
  7. Serve as a sauce over the shredded spaghetti squash.

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