Every winter, I buy a spaghetti squash. I'm not sure why. No one in my family likes it. I remember how excited my kids were the first time I bought one. They thought it would taste like real spaghetti. They were terribly disappointed when they tasted it. Another bait and switch vegetable. Since then, I've tried to prepare spaghetti squash many different ways - with tomato sauce, with parmesan, baked, steamed, etc. Nothing has worked. Until tonight.
This time, I roasted the spaghtetti squash that had been sitting on my counter for several weeks. I decided to combine with some beet greens saved from David's recent beet purchase. It always seems like such a waste to throw out those greens. Here's what I made:1 spaghetti squash - I cut the squash in half, drizzled each face with a little olive oil, salt and pepper. I roasted them face side down in a 425 oven until soft (about 30-35 minutes)
1 bunch beet greens - I sauteed 4 chopped garlic cloves (we love garlic -- cut down to 2-3 if you like a less garlicky taste) with a half an onion in about 2 tablespoons of olive oil with a little salt, pepper, and red pepper flakes.
1 cup of pasta (I used Barilla Plus macaroni - any small pasta shape or type would work, I think)
1/2 - 1 cup cannellini beans (We like Eden brand)
Toss all together and add more olive oil if you'd like (David added about a tablespoon, but I thought there was enough oil from the greens and the squash) and Parmesan cheese. You could also add more red pepper flakes, salt, and/or pepper to taste. This served two people.
Enjoy!
Note: if you don't have beet greens at home, you could use any green you may have lying around or in your freezer - spinach, kale, chard, etc...
