Preheat the oven to 400 F and line a baking tray with foil.

Cut the spaghetti squash into half (lengthwise) and scoop out the seeds. Drizzle each half with a teaspoon of olive oil and sprinkle with salt and pepper.

Place the squash, cut side down on the prepared baking tray and bake for 30 minutes.

Let it cool for 10 minutes. Take a fork and scrape the noodle like strands. Keep aside

While the spaghetti squash bakes, wash, chop and prep the vegetables and drain the beans.

Heat a cast iron pan (or any oven safe skillet or pan) on medium high heat and add the olive oil.

Add the onions and garlic and sauté till translucent. About 2 minutes.

Next add the red bell pepper and the beans. Sauté for another 2 minutes.

Now add the kale, along with salt and pepper and ¼ cup of water.

Cover and cook for 2 to 3 minutes.

Once the kale is slightly soft, add the spaghetti squash ‘noodle’ stands. Give it a good mix. Taste and adjust the seasoning accordingly.

Add the pasta sauce and spread it on top of the vegetable, like you do on a pizza base.

Top it with a light dusting of gluten free bread crumb, for some crunch.

Drizzle about a tablespoon of olive oil over the breadcrumbs.

Put it back in the 40 F oven for 15 minutes or until the top looks golden and crunchy.

Serve warm with a sprinkle of fresh herbs like parsley or basil and a side of fresh salad.

Notes

If you do not have an oven safe pan, continue the recipe as written till step 11. Dump the cooked vegetable in a 9x9 baking dish. Spread the pasta sauce over the vegetable and sprinkle the breadcrumbs. Bake as mentioned in the recipe.