With fall here in full force, maybe a little too full force, I realize I haven’t given you guys a recipe in a while and thought that a nice recipe would make the season a little brighter.
I love squashes, now I have to admit that I have not had the opportunity to try a lot of the vast variety out there, the old standbys have worked well for me.
So using an old standby, I wanted to make something easy with only a few ingredients, and came up with this amazing dish.
White Bean and Escarole with Spaghetti Squash and Roasted Garlic
1 Spaghetti Squash
1 Bulb of Garlic
1 Head of Escarole
4 Cups Cannellini Beans
Olive Oil as Needed
Salt To Taste
Fresh Ground Pepper To Taste
Preheat oven to 425. Cut the squash in half lengthwise and remove seeds with a spoon. Cut the edge off the garlic bulb – the one that doesn’t have root. Drizzle oil all over the squash and the garlic (keep bulb intact with peel). Bake for 30 minutes or until soft.
In a large saucepan sauté escarole, use the whole head since it will cook down a lot. Squeeze the garlic out of peels and add to the escarole. Add beans and more oil, white wine or homemade vegetable broth to sauce it up. In a separate dish take the squash and run a fork through it to get the spaghetti like strands.
Serve the beans over the squash and salt and pepper to taste. Enjoy!
Serves 4 to 6