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‘Cheesy’ Vegan Stuffed Spaghetti Squash

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  • 2 spaghetti squash, halved lengthwise, seeded

  • 2 tablespoons olive oil

  • 1/4 teaspoon black pepper

  • 3/4 teaspoon kosher salt

  • 2 large garlic cloves, finely chopped

  • 1 cup canned unsalted cannellini beans, drained, rinsed, and mashed

  • 1 1/2 cups lower-sodium vegetable broth

  • 1/2 cup nutritional yeast

  • 1/8 teaspoon crushed red pepper

  • 3 ounces baby spinach (3 3/4 cups)

  • 1/2 cup chopped fresh basil, plus more for garnish

  • 1 cup cherry tomatoes, halved

  • 1/4 cup whole-wheat panko (Japanese-style breadcrumbs)

Per Serving:

288 calories; fiber 11g; protein 13g; carbohydrates 42g; sodium 693mg; iron 4mg; calcium 139mg.

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