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Often I’ll prep various foods on the weekend with no particular dish in mind, but more to simply “stock the pantry” so that later in the week I can put together dinner in a flash. This recipe is one such dish that built itself from what was on hand. Vegan Pesto Sauce (store bought or use recipe that follows), baked spaghetti squash, and marinated butter beans combine for a lovely and balanced main course.

Spaghetti squash (pictured center) is often overlooked. Yet it is versatile and makes a great “pantry item” to keep on hand. It has a delicate flavor that can compliment many sauces and, when baked for about 30 minutes, retains a lovely slightly crunchy texture that can be substituted for any type of noodle or pasta. Though, of course it will taste different from “true spaghetti” it is not only a great gluten free substitute, it opens up horizons you might have ignored thinking only rice or wheat noodles will work in your favorite recipe.

Yields – 4-6 Servings

Prep Time – 15 minutes (with components ready, longer if preparing all items from scratch)

Ingredients

• 1 medium spaghetti squash cooked and shredded
• 1/2 orange bell pepper, shredded
• 1 tablespoon olive oil
• 1/3 cup vegan pesto (more to taste)
• 1 1/4 cups marinated butter beans (recipe below)

 To Cook Squash

• 1 scant tablespoon olive oil
• Salt and pepper to taste

Marinade for Butter Beans

• 1 1/4 cup cooked butter beans
• 2 tablespoons lemon juice
• 1 1/2 tablespoons olive oil
• 1 1/2 teaspoons honey or agave
• Salt and pepper to taste

Vegan Pesto (or use store bought)

• 2 cups fresh basil leaves
• 3-4 cloves garlic
• 1/2 cup pine nuts
• 1/4 cup mellow white miso
• 2 tablespoons nutritional yeast
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

To stock your pantry, prepare the vegan pesto (keeps up to 3 weeks refrigerated, 3 months if frozen), cook the squash (keeps 7 days refrigerated), and marinated butter beans (keep 5 days refrigerated). Then, dinner is ready in 10 min!

Have all ingredients ready. If you have not shredded the squash, do so and keep it aside.

Step 1

In a large skillet, heat the 1 tablespoon olive oil until hot but not smoking. Add the bell pepper and toss to coat with oil. Cook, tossing frequently, for about a minute or until it begins to soften.

Step 2

Stir in the shredded spaghetti squash and toss for about a minute more to heat through. Season to taste with salt and pepper.

Step 3

On individual or one large serving plate arrange an arc of the warmed pesto. Place the squash along side this and nestle beans nest to the squash. Serve immediately.

For the Pesto

Step 1

Combine the basil, garlic, and nuts in a blender or food processor and puree until minced evenly. Add the miso and yeast and blend thoroughly.

Step 2

With the motor running pour in the oil and lemon juice and blend completely. Taste and adjust seasonings with salt and pepper.

For the Squash

Step 1

Heat oven to 350 F. Rinse the squash and cut it lengthwise, then scoop out and discard seeds.

Step 2

Brush the inside of each half with a very light brushing of olive oil and sprinkle with salt and pepper.

Step 3

Place cut side down on a parchment lined baking sheet. Pierce the skin of each half several times with a fork.

Step 4

Bake for 30 minutes, then remove from oven. When cool enough to handle, using a fork scoop out the squash, separating it into “spaghetti.”

For the Butter Beans

Combine the beans with the lemon juice, olive oil, sweetener and salt and pepper. Allow to marinate for at least 30 minutes or up to several days, refrigerated.