Spaghetti squash with greens and cannellini beans

I feel lucky that my “fails” are way less frequent than my successes…and even if I wouldn’t consider it a total success, it’s usually edible. Unfortunately this was a total fail that ended up in the compost.

I think the fatal flaw was that I pre-cooked the spaghetti squash to save some time. After
spaghetti-ing (shredding?) it and storing it in the fridge for a couple of days, it got a bit watery. I tried to cook off the excess liquid, but that took too long and resulted in a mushy mess. And even though I always say that cheese makes everything better, cheese (in the form of Pecorino Romano) could not save this recipe. Garlic also makes many things better, but since I didn’t have any on hand, I used some garlic powder. Not the same.

Next time I think I’ll look for an actual spaghetti squash recipe instead of trying to wing it. I only wrote the recipe down so that I will remember what NOT to do next time.

Looks better than it tasted…

Spaghetti squash with greens and cannellini beans
Serves: 4-6

Ingredients
1 spaghetti squash, cooked and shredded with fork
1 Tablespoon olive oil, divided
1 clove garlic, minced
Pinch of red pepper flakes
6 ounces of your favorite greens (such as spinach, kale, or collards)
1 can (15 ounces) cannellini beans
2 large tomatoes, chopped
1/2 cup shredded Pecorino Romano
Salt and pepper to taste

Directions
1. In a large skillet, heat 1/2 Tablespoon of olive oil over medium-high heat. Add garlic, red pepper flakes, and greens and cook until wilted or soft (time depends on the greens you choose to use).

2. Stir in the other 1/2 Tablespoon of olive oil, then add spaghetti squash, beans, and tomatoes and cook until heated through.

3. Remove from heat and stir in cheese. Season with salt and pepper.