Ingredients

1 medium spaghetti squash

Olive oil cooking spray

1 tbsp olive oil

4 cloves of garlic chopped

Pinch of red pepper flakes

2 small or 1 large bunch of broccoli rabe trimmed

1/4-1/2 cup of low sodium veggie broth

1 cup of cannellini beans

2 tbsp of Pecorino Romano cheese

Salt and pepper to taste

Directions

Preheat oven to 400.

Cut Spaghetti Squash in half lengthwise and scoop out the seeds. Spray each half with a light coating of olive oil spray and season with salt and pepper.

Place squash flesh side up on a rimmed baking sheet. Bake for 45 minutes or until squash is tender and cooked through. Once the spaghetti squash has cooled enough to be handled, use a fork to scrape out the flesh into spaghetti like strands.

In the meanwhile, heat olive oil over a medium heat in a large non-stick saute pan. Add garlic and red pepper flakes and cook until the garlic is fragrant, NOT brown.

Add broccoli rabe to the pan and season with salt and pepper. Pour in broth and pop a lid on. Allow to cook for about ten minutes or so or until the broccoli rabe is tender.

Remove the lid and add the spaghetti squash and the beans to the pan. Combine everything together and allow to cook for another ten minutes or until everything is heated through. Adjust seasonings and top with grated cheese.

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