Recipe: Spaghetti Squash with Spinach, Basil, and Feta

In my foolish youth, I was a bit of a spaghetti squash hater. I thought it was "creepy" and refused to eat it at family gatherings. Last year, however, I saw the light when my roommate started buying it like crazy and eating it with tomato sauce over the top. In my grad school mindset, easy meal = automatically appealing, so I started doing the same. I love that you can use spaghetti squash in place of those pesky carbs and that it adds a little sweetness to any dish. If you are ever looking for a quick healthy meal, just roast a spaghetti squash in the microwave, layer it in a sprayed casserole dish with no-fat cottage cheese (mixed with some Parmesan and dried herbs for flavor) and canned spaghetti sauce. Top with low-fat mozzarella and bake on 350F for half an hour until the cheese is crusted. Delicious!

The recipe I am highlighting on the blog is another Pinterest find. This time, it is my mom who requested that I give her the recipe. We made it when I was home over the break and it was a hit. The beans really made it for me!

This recipe is also from www.cookincanuck.com. Can you tell that I totally love her? The full thing is available here, or you can use the recipe below:

Spaghetti Squash with Spinach, Feta & Basil White Beans

Adapted from Six O’Clock Solutions

1 (14 oz.) cannellini beans, drained and rinsed

1 tbsp chopped fresh basil

1/2 tsp dried oregano

3 tbsp extra-virgin olive oil, divided

1 tbsp white wine vinegar (we used balsamic and it was delicious!)

1 (3-pound) spaghetti squash

1 bunch spinach, washed and stems removed, about 6 cups (packed) leaves

1/2 cup chopped onion

2 garlic cloves, minced

1/2 cup crumbled feta cheese

Salt and pepper to taste

Finely grated Parmesan cheese

In a medium bowl, combine cannellini beans, basil, oregano, 1 tablespoon olive oil, and white wine vinegar.

Using a large, sharp knife, pierce spaghetti squash in several places. Place the squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking. Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl.

Working in batches, stack the spinach leaves and cut across the leaves into 1/4-inch wide strips.

In a large skillet, heat 2 tablespoons olive oil over medium heat. Add onion and garlic. Cook, stirring constantly for 1 minute. Add the sliced spinach and cook until the spinach is just wilted, 1 to 2 minutes. Add feta cheese and the cannellini bean mixture. Cook until heated through, 1 to 2 minutes. Season to taste with salt and pepper.

Add bean and spinach mixture to the spaghetti squash. Gently toss. Place the mixture on a serving platter and serve with finely grated Parmesan cheese.

Makes 4 main course or 8 side dish servings.