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Spaghetti Squash and Hearts of Palm Noodles Delizioso

spaghetti squash stuffed

Embrace the many benefits this dish offers. Rich in nutrients from hearts of palm noodles, white beans, your favorite greens, and fresh herbs. The hearts of palm noodles are all the craze lately, but they are a creative and enjoyable alternative to pasta with several sources of essential vitamins and minerals. The benefits go beyond with antioxidants, balanced macros, and optimal digestion. More plant-based meals satiate, support heart health, and reduce overall inflammation in the body. This simple meal can be customized with greens of your choosing and additions from your pantry that will leave food waste to a minimum.

Serves 2-3

I cooked Spaghetti Squash
2 cups hearts of palm noodles (linguini or angel hair – style works best)
1-15 ounce can cannellini beans (well-rinsed)
½ cup fresh basil pesto (I prefer making a simple pesto with fresh basil and avocado oil,
but store-bought to your liking works well too)
3 cups sauteed greens of choice, roughly chopped (I use Swiss Chard)
2 tablespoons dried herbs (I love using 365 brand garlic and herbs)
Salt and pepper to taste
¼ cup of vegan feta (optional)
Garnish: ¼ cup hemp hearts


Preheat oven to 350 degrees F.


In a large bowl, add cooled spaghetti squash strands, hearts of palm noodles, beans, pesto, sauteed greens, and dried herbs. Fold over ingredients and mix well. Season with salt and pepper to taste.


If you are stuffing the contents into your squash shells, divide the mixture between the two shells. Alternately, use a baking dish, but spray the bottom before filling to prevent sticking.


Top the mixture with feta, cover with a sheet of parchment paper, and bake for 25 minutes. Remove parchment and bake for an additional 15 minutes.


Garnish with hemp hearts and serve.

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