Truth be told, I have never been all that impressed with the Spaghetti Squash.  The somewhat trendy tendency to treat it as a replacement for pasta is, for me, utterly unsatisfying.  There's something about a pile of squash with spaghetti sauce that leaves me feeling cheated.  However, if you start treating this vegetable as a vegetable, rather than spaghetti in disguise, it becomes something else entirely!  The light, delicate sweetness and interesting texture of spaghetti squash make it an excellent home for bright, zingy flavors and crispy textures. 

This recipe is simple, cleansing and light.  It makes an excellent post-over-indulgence type of meal (I often like to have something like that on Mondays to give the week a refreshing start).  You can also make this as a side dish to go alongside any protein with bright flavors like lemon and white balsamic vinegar. 

Spaghetti Squash with Beans & Greens

1 Spaghetti Squash
2 cups kale, stems removed and torn into bite-sized pieces
2 cups brussels sprouts, leaves separated and core removed
2 cups broccoli florets, roughly chopped
3-4 cloves garlic, minced
zest of two lemons, juice reserved
2 cups white beans, cooked (canellini or navy work well)
1 tsp cumin
salt and pepper
1 T olive oil
2 tsp walnut oil
1 tsp peanut oil
1 T white balsamic vinegar
1/2 cup sliced almonds (optional)

Preheat oven to 400 degrees.  Half the spaghetti squash length-wise and place on a lightly oiled baking sheet, cut side-down.  Roast squash until soft, about 30 minutes. 

Meanwhile, toss the kale, brussels, and broccoli with garlic, lemon zest, olive oil and salt to taste and place on a large baking sheet.  Bake, tossing mixture occasionally, until some of the leaves are crispy, about 10 minutes.

Once squash has cooled a little, use a large spoon to scrape the stringy flesh into a large bowl.  In a separate bowl, whisk the cumin, lemon juice, balsamic, peanut and walnut oils, and salt and pepper to taste until combined.  Add to squash and toss well.  Add greens, white beans and almonds and toss just before serving (so the greens stay a little crispy).