This White Bean + Garlic Spaghetti Squash recipe yields a creamy, garlicky and completely sinless dish. I love it because it can be made vegan, and includes less than eight ingredients!
My typical diet framework most closely resembles paleo. But lately, I’ve been trying to figure out ways to include legumes and grains that my body can tolerate. And boy, I can definitely tolerate (and enjoy!) white beans! I love including legumes and grains into my diet as it allows me more flexibility to limit and/or completely eliminate animal protein from some of my meals. With the white bean in particular, it allows me new, fun ways to make food creamy. Move out of the way cashew cream, white bean is here to stay!
This recipe is great for weeknight meals and is a cinch to throw together! Use my ‘How to: Spaghetti Squash’ blog post to help you prepare the spaghetti squash.
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- 2 tbsp extra-virgin olive oil
- 1 16oz can white beans, drained and rinsed
- 1 32oz container of chicken or vegetable broth
- 6 cloves garlic
- ½ tsp salt
- 1 tsp garlic powder
- 1 tbsp nutritional yeast
- 1 bunch kale
- 1 medium spaghetti squash, cooked and shredded. Click here for my 'how to' guide!
- Peel and mince the garlic. Add the beans plus one cup of broth to a food processor or blender and blend until it becomes a smooth puree. Alternatively, you can add the beans to a large bowl and use a hand beater or a potato masher; add broth as necessary to create a smooth puree.
- Heat olive oil in a large pan over medium heat and add the garlic. Once fragrant (about 30 seconds), add the bean mixture, the rest of the broth, the salt, garlic powder and nutritional yeast. Bring to a simmer, and then lower the heat to medium low.
- Allow to simmer for about 10 minutes. While waiting, chop the kale into one inch strips. After 10 minutes, add the kale and shredded spaghetti squash strands. Allow to simmer until the kale wilts and reduces, about five minutes. Taste test and add more salt, if necessary.