La Bearded Lady
Truffle White Bean & Spinach "Mac" n' Cheese
With Sliced Heirloom Tomatoes
If you remember the Truffle "Mac" n' Cheese Tart I posted a couple of weeks ago, this will be no stranger to you. When you make the tart, you will be left with a fair amount of the cheesy spaghetti squash mixture. And guess what that means? You have gourmet "mac" n' cheese ready to be baked and enjoyed for meals throughout the week! Just transfer it to a baking dish, layer sliced tomatoes on top, bake for 20-25 minutes at 350°F, and enjoy! If you are feeling fancy, toast up some bread crumbs to sprinkle on top for extra flavor and texture.
1 medium spaghetti squash, halved & seeded
8oz bag baby spinach, wilted & drained
2½ tbsps extra virgin olive oil
½ tbsp white truffle olive oil
2 garlic cloves, minced
15oz can cannellini beans, drained & rinsed
1 cup muenster, shredded
1 cup sharp cheddar, shredded
1 cup gruyere cheese, shredded & divided
¼ cup Parmigiano-Reggiano, grated
3 tbsp whole wheat flour
2½ cups plant-based milk, room temperature
1 tsp truffle Italian seasoning
1 tsp fresh rosemary, finely diced
1 tsp fresh sage, finely diced
1 tsp black pepper
¼ tsp red pepper flakes, optional
3 roma tomatoes, sliced ¼-inch thick
3 kumato tomatoes, sliced ¼-inch thick
Truffle salt & black pepper to taste
Cut the stem off of the squash to create a flat surface. Stand the squash upright on the flat end and cut in half lengthwise. Using a spoon, remove the seeds from each half and discard. Add 1 tsp white truffle olive oil to each half and spread with your fingers to coat the flesh. Lightly season the halves with truffle salt and black pepper. Set aside and allow to marinate for at least 30 minutes to 1 hour. Drain any moisture that has pooled in the halves after marinating.
Heat oven to 400°F. Line a rimmed baking sheet with parchment paper. Using a fork, pierce the skin of the squash 3-4 times and place cut side down on the prepared baking sheet. Bake for 30-40 minutes, until al dente and the flesh flakes with a fork (cook time will vary depending on the size of the squash). Allow to cool. Once cool enough to touch, use a fork to scrape the strands into a bowl. Set aside.
Heat oven to 350°F.
In a large saucepan, heat the olive oils on medium heat until shimmering. Add the garlic and cook for 30 seconds until fragrant. Add the truffle Italian seasoning, rosemary, sage, black pepper, and red pepper flakes. Stir to combine and cook for 1 minute.
Gradually stir in flour to combine and cook for a few minutes, stirring constantly.
Gradually add the milk, stirring to combine. Cook on low to thicken, about 10 minutes.
Add the cannellini beans to a food processor and pulse until mashed, but not smooth. Add mashed beans to the pot and stir to combine. Cook for 2 minutes.
Mix in the spinach and stir to combine.
Mix in muenster, sharp cheddar, Parmigiano-Reggiano, and ½ cup gruyere and stir until completely melted. Season with additional salt and pepper if desired. Add the squash and mix until the squash is covered and well incorporated.
Lightly spray a large baking dish with cooking spray. Transfer the spaghetti squash mixture to the dish and spread evenly.
Sprinkle the remaining gruyere on top. Place the sliced tomatoes on top in a pattern of your choosing. Bake for 15-20 minutes, or until the cheese is bubbling and just starting to brown around the edges. Remove from heat, allow to set for 5 minutes, and serve. Enjoy!