I love a decadent but not decadent meal. Something that is incredibly delicious but less bad for me in a way that I can’t put my finger on. Enter the spaghetti squash! It subs in for actual spaghetti but loses the simple carbs and adds nutrition! A win for my health. A win for my tasebuds is the lemony white wine butter sauce I make to coat those squashy strands liberally.
This is easy to make but it does take some time. Just plan ahed to roast the spaghetti squash and the rest of the meal comes together in mere moments. I enjoy this most with a glass of cheap not-actually-champagne champagne, because I am fancy like that. Enjoy!
14 ounce can cannellini beans
1/3 stick butter
1/4 cup olive oil
1/2 cup white wine
1 onion, sliced
2 garlic cloves, minced
juice of half a lemon
salt and pepper to taste
1 bunch minced parsley (about 1/4 cup)
Preheat oven to 400 degrees F. Slice the spaghetti squash lengthwise and drizzle with olive oil, salt and pepper. Place cut side down on a baking sheet and roast in the oven for 45 minutes or until tender. Shred with a fork and set aside.
Meanwhile, heat the olive oil over medium heat in a large skillet. Add the onion and salt and saute until softened; about 5 minutes. Add the rinsed and drained cannelini beans, garlic, wine and butter. Cook over medium heat for about 5 minutes. Taste and adjust for seasoning. Add in the lemon and set aside.
When ready, add the shredded squash to the saucy bean mix. Add in the parsley. Taste and adjust for seasoning. Top with desired about of cheese and enjoy!