Creamy White Bean Baked Spaghetti Squash

Prepare the Spaghetti Squash:

• Preheat the oven to 400°F (200°C).
• Cut each spaghetti squash in half lengthwise and scoop out the seeds.
• Lightly coat the flesh with avocado oil and sprinkle with a pinch of salt.
• Place the squash halves flesh-side down on a baking sheet lined with parchment paper.
• Roast for 30-40 minutes, until the squash is tender and the strands easily separate with a fork.

Make the White Bean Sauce:

• While the squash is roasting, heat the olive oil in a large skillet over medium heat.
• Add the finely chopped shallot and sauté until translucent, about 3-5 minutes.
• Add the minced garlic, rosemary sprigs, and red pepper flakes. Cook for another 1-2 minutes until fragrant.
• Stir in the drained white beans and pour in the broth until the beans are just covered.
• Add the lemon slices and bring the mixture to a gentle simmer. Cook for 10-30 minutes, allowing the flavors to meld.

Blend the Sauce:

• Remove the rosemary stems and lemon slices from the bean mixture.
• Add the hemp seeds and nutritional yeast to the skillet.
• Transfer the mixture to a blender (or use an immersion blender in the skillet) and blend until smooth and creamy. Adjust seasoning with additional salt and pepper if needed.

Assemble and Bake:

• Remove the roasted spaghetti squash from the oven and carefully flip the halves flesh-side up.
• Gently scrape the inside with a fork to create spaghetti-like strands, leaving them inside the squash shell.
• Pour the creamy white bean sauce into the center of each squash half, spreading it evenly over the strands.
• Return the squash to the oven and bake for an additional 15-20 minutes, until the sauce is golden brown and bubbly.
• Let the squash cool slightly before serving. Enjoy as a hearty, plant-based main or a delicious side dish!