Pasta Addiction in Portlandia and Deliciously Satisfying Spaghetti Squash

I'm not a regular viewer of Portlandia, a satirical comedy series set and filmed in Portland, Oregon.  My scant knowledge of the show is gleaned from hearing other people make references to it.  It's a little bit Mary Hartman, a little bit Seinfeld/Larry David, and a little bit Christopher Guest.  Reviews have been, well, mixed, but it did win a Peabody Award.  So there.  The YouTube video below comes from an episode in which SNL alumnus Fred Armisen's character faces his addiction to pasta.  My favorite line: "Does my voice sound fat?" 

Nutrition and fitness authors have published way more studies and books about the pros and cons of pasta consumption than I care to read.  I have neither the patience nor the interest.  Michel is more strong-willed than I am when it comes to carbs of all kinds.  In other words, he can look at baked macaroni and cheese without salivating.  Not me. Fortunately, he has found ingenious ways to create very satisfying pasta alternatives that taste delicious and have a nice al dente texture to boot.  Here is his most recent invention. It's gluten-free and vegan, too, unless you decide to top with grated Parmesan cheese.  

Cannellini Beans with Rosemary and Garlic served over Spaghetti Squash

You will need:

• one spaghetti squash (serves two people)
• 1 1/2 cups cannellini beans, soaked overnight
• 2 tablespoons olive oil
• one onion, chopped
• 5 cloves garlic, chopped,
• 5 sprigs fresh rosemary, leaves removed from stems and chopped
• 3 bell peppers, chopped--one each red, yellow, green
• 1 carton vegetable broth
• 1 can diced tomatoes with Italian seasoning
• 1 teaspoon oregano
• salt and pepper to taste

To prepare:

• Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
• Cut spaghetti squash in half lengthwise. Place halves on baking sheet and bake for 45 minutes or until strands separate easily from rind. 

• Heat olive oil in a large saucepan.  
• Add onion, peppers, garlic, rosemary, and oregano.
• Cook over medium heat until the garlic "starts to give up its perfume," says Michel.
•  Add beans, tomatoes, broth, salt and pepper to taste.
• Bring to a boil, the simmer over low heat for two hours.  Check once in a while to see if you need to add more broth.

• Use a fork to scrape the strands of spaghetti squash out of the rind.  

• Place squash in a large bowl or directly on plates. Top with cannellini bean mixture. Add grated cheese if you like.  

Enjoy!