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Spaghetti Squash with White Beans and Marinara
and roasted green beans in vinaigrette

Active: 30 Total: 50

Topped with a white bean and tomato sauce, the tender, skinny strands of a spaghetti squash make a good stand-in for spaghetti.
Smarts: Raw spaghetti squash can take up to an hour to roast, but you can cut that time in half by pre-cooking the squash in the microwave (this will also make it easier to slice).

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Spaghetti Squash with White Beans and Smoky Marinara:
  • Shallots - 3 cloves , diced
  • Squash, spaghetti - 3 lbs (one large or several small)
  • Beans, cannellini or butter (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Tomato paste - 2 Tbsp
  • Oregano, dried - 1 tsp
  • Paprika, smoked - 1 tsp
  • Tomatoes, crushed (15 oz / 397 g) - 1 can
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Cheese, parmesan (opt) - 2 oz , grated
Roasted Green Beans with Vinaigrette:
  • Shallots - 1 clove , diced
  • Green beans - 1 lb , trimmed
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Vinegar, red or white wine - 1 Tbsp
  • Oil, olive - 1 Tbsp

Prep

  1. Shallots (for squash and green beans) / Green beans - If prepping right before cooking, get oven heating before continuing. Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Make vinaigrette - Whisk shallots (portion for the green beans) with mustard, honey and vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)

  3. Spaghetti squash - Pierce spaghetti squash in several places with a knife. Place in an oven-safe dish and cook in the microwave on high for 6 minutes. (Pre-cooking the squash will shorten the roasting time.)

  4. Beans - Drain and rinse.

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Make

  1. Heat oven to 425F / 218C degrees.

  2. Set out two sheet pans and brush them lightly with some oil or spray with nonstick cooking spray.

  3. Slice stem off the spaghetti squash and slice in half, base to stem. Scoop out and discard seeds. (Watch this video for tips.) Brush the inside of the squash with some oil and season with some salt and pepper. Place squash, cut-side up on one sheet pan. Transfer to oven and roast until squash is tender, ~35 minutes.

  4. While squash roasts, spread green beans out on second sheet pan. Toss with some cooking oil and season with some salt. Bake in the oven until green beans are tender and brown in spots, shaking pan halfway through cooking, 15 to 20 minutes.

  5. While vegetables roast, heat a large saucepan with oil over medium heat. Add shallots (portion for the squash) and saute until tender. Add tomato paste, oregano and paprika and stir for 1 minute more.

  6. Pour crushed and diced tomatoes over top and bring to a simmer. Simmer for 5 minutes to let the flavors develop. Add beans and stir until warmed through. Season with some salt and / or a pinch of sugar if you’d like the sauce a bit more sweet.

  7. Toss roasted green beans with vinaigrette.

  8. When the spaghetti squash is finished roasting, use a fork to loosen the strands from the rind and toss them with some olive oil and some salt. Transfer the squash strands to a serving bowl (or leave them inside the squash halves for serving).

  9. Top squash strands with sauce and grate cheese over top. Enjoy with green beans on the side.


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