I saw a few recipes on Pinterest that involved spaghetti squash and spinach and considering I LOVE green leafy greens I thought I’d give it a shot. Plus, the fact that I’m not tolerating fresh greens right now made me want to cook them right up.
Start cooking 1 spaghetti squash in the microwave (cut in half, place in water, and cook for 20+ minutes).
Tear up fresh kale (1 bunch) and place in a casserole dish.
Scrape out the spaghetti squash with a fork and add to the kale. I like making layers instead of mixing together and it takes less time making it in consistent throughout.
Then add shredded cheese and cooked beans (I used habanero cheddar and 1 can of pinto beans) and cook at 350 in the oven until the cheese is melted.