Persian Spaghetti Squash White Bean Pasta

Serves 2-4
Spaghetti Squash:
1 spaghetti squash
¼ teaspoon salt
¼ teaspoon pepper

Cut squash lengthwise in half. Scoop out and discard all seeds. Place on foil with cut side up in oven at 375 degrees. Let cook for 30-45 mins or until squash is tender when pricked with a fork. Remove from oven and let cool just enough so you can handle it (about 3-5 mins). Scrape the flesh from the squash with a fork to make noodles and set aside. Season with salt/pepper.

Red Sauce:
1 can Cannellini Beans or Great Northern Beans rinsed and strained
1 small onion, finely chopped
½ head of broccoli cut up into small pieces
1 8 oz package of sliced mushrooms
1 teaspon sriracha (optional for heat)
1 cup cubed pumpkin squash
¼ teaspoon salt
¼ teaspoon pepper
¼ garlic powder
1 tablespoon olive oil
1 cup spinach, chopped
1 jar pasta sauce (I use Newman’s Own Garden Peppers since it’s pretty low in carbs but you can use homemade red pasta sauce or any store bought)

Add olive oil to pan and bring pan to medium heat. Add onions and cook until golden. Add mushrooms and allow to brown. Add pumpkin squash, broccoli, salt, pepper, garlic powder, and sriracha and cook an additional 3-6 mins or until squash and broccoli are tender. Add Beans and spinach and pasta sauce. Bring to a boil then allow to simmer on low heat for 8-10 mins.

For assembly pour sauce on spaghetti squash and serve.