• 1 large spaghetti squash
  • 1 head of garlic for roasting, using 3 cloves only
  • Olive oil, for roasting
  • Salt and pepper, for roasting and sautéing
  • 1 red onion, sliced thinly
  • 2 cups (480ml) kale leaves, chopped
  • 1 can chopped tomatoes, with juice
  • 1 can cannellini beans, drained and rinsed
  • 1 teaspoon (5ml) fresh thyme, chopped
  • Red pepper flakes, for topping (optional)


  1. Preheat oven to 350oF (180oC).
  2. Cut spaghetti squash in half and scoop out the seeds. Reserve seeds and roast with olive oil, salt, and pepper for a healthy snack.
  3. Brush spaghetti squash halves with olive oil and season with salt and pepper. Pierce flesh all over with a fork.
  4. Put spaghetti squash halves on a baking tray cut side down.
  5. Cut the end off a head of garlic, drizzle with olive oil, and season with salt and pepper. Wrap in tin foil and add to baking tray with spaghetti squash.
  6. Put tray in oven and cook 40 minutes or until squash is tender. Cook garlic until golden and tender.
  7. When spaghetti squash is cooked, and slightly cooled, run a fork along the flesh to create the strands of ‘spaghetti’. Add strands to a bowl.
  8. Pour olive oil into a skillet and sauté red onion.
  9. Add chopped kale and three cloves of roast garlic.
  10. Pour over chopped tomatoes with juice, and cannellini beans and cook until kale is somewhat tender.
  11. Add fresh thyme.
  12. Scoop over spaghetti squash strands.
  13. Top with chili flakes.