Spaghetti Squash Nests with Kale, White Beans & Mushrooms

Ingredients

• 1 medium spaghetti squash
• 2 cups kale
• 1 cup beans
• 1 cup cremini mushrooms
• 2 tablespoons olive oil
• 2 cloves garlic
• 0.5 teaspoon red pepper flakes
• 1 whole lemon
• 0.25 cup parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. 1Preheat oven to 400°F (200°C). Halve the spaghetti squash and remove seeds. Brush with 1 tablespoon olive oil and season with salt and pepper.
2. 2Place squash cut-side down on a baking sheet and roast until tender, about 40-45 minutes.
3. 3While squash is roasting, heat remaining olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, cooking until fragrant.
4. 4Increase heat to medium-high, add mushrooms, and sauté until they begin to brown, about 5 minutes.
5. 5Add kale to the skillet, cooking until it wilts and becomes tender, about 3-4 minutes.
6. 6Stir in white beans, cook for an additional 2 minutes, then remove from heat.
7. 7Once squash is done, use a fork to scrape the insides into strands, creating 'nests'.
8. 8Divide the kale, bean, and mushroom mixture evenly among the squash nests.
9. 9Zest the lemon over the top of each nest, then squeeze lemon juice over them.
10. 10Garnish with fresh parsley, season with additional salt and pepper to taste.
11. 11Serve immediately, ensuring each portion has an equal amount of squash and toppings.