• 1 Large spaghetti squash
  • 2 teaspoons extra virgin olive oil (to bake the squash)
  • 1 cup homemade tomato sauce (or Muir Glen roasted garlic)
  • 2 cups organic baby spinach (torn in half)
  • 2 cans white beans, rinsed and drained (or prepared dry beans)
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Pink Himalayan salt and ground black pepper
  • Garnish with fresh herbs (optional)
  1. Preheat over to 400 degrees.
  2. Cut the spaghetti squash in half and scrape out seeds.
  3. Drizzle olive oil, salt and pepper on the inside of the squash and place cut side down on baking pan.
  4. Bake approximately 35-45 minutes until soft and let cool.
  5. Use a fork to scrape the inside of the squash out into a large bowl.
  6. Add tomato sauce, spinach, white beans and spices and mix well.
  7. Transfer to a baking dish and bake at 350 degrees for about 20 minutes or until middle is hot.
Recipe by Leslie Neri at