This dish bumps up the traditional beans & greens with the addition of healthy roasted spaghetti squash.

Beans-n-Greens Over Spaghetti Squash

1 spaghetti squash, cut in half, cleaned and roasted

2 T. olive oil

1/2 onion, thinly sliced

3 cloves of garlic, diced

4 C. baby spinach, stems removed

1 tsp. each basil & oregano

1/4 tsp. red pepper flakes (or to taste)

pinch each salt & ground black pepper

3/4 C. parmesan cheese

1 can Cannelli beans drained and rinsed

The spaghetti squash should be drizzled with a little olive oil and roasted at 375 for about 40 minutes until tender. Allow to cool slightly and shred with a fork. the strands will look like angel hair pasta. Set aside.

Heat large saute' pan over medium-high heat and add the olive oil. When oil is hot, add onions. When onions are almost tender, add the garlic and continue to cook until onions are tender. Make sure the garlic doesn't get too dark or it will become bitter. Add spinach and continue stirring.  It may look like a lot of spinach, but it wilts down substantially. When the spinach is wilted, stir in the beans, basil and oregano, salt, black pepper and red pepper flakes. Add the spaghetti squash to the pan to re-heat. Stir in the parmesan and serve.

An additional twist for meat-eaters: you could add in diced ham, cooked shrimp or cooked chicken.