Spaghetti Squash Recipe with Spinach, Feta & Basil White Beans

Name: Spaghetti Squash Recipe with Spinach, Feta & Basil White Beans
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 main course or 8 side dish servings.
Ingredients: 1 14 ounce cannellini beans, drained and rinsed; 1 tablespoon chopped fresh basil; ½ teaspoon dried oregano; 3 tablespoons extra-virgin olive oil; 1 tablespoon white wine vinegar; 1 3-pound spaghetti squash; 1 bunch spinach washed and stems removed, about 6 cups (packed) leaves; ½ cup chopped onion; 2 garlic cloves; ½ cup crumbled Feta cheese; salt and pepper to taste; finely grated Parmesan cheese

User Reviews

4.9

24 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 main course or 8 side dish servings.
Calories
320 kcal
Course
Side Dish, Main Course
Cuisine
American

Spaghetti Squash Recipe with Spinach, Feta & Basil White Beans

Lauren Clark

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The spaghetti squash recipe to beat all others! Serve this as a side dish or a light vegetarian lunch. Packed with flavor!

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Ingredients

Servings

1 14 ounce cannellini beans, drained and rinsed
1 tablespoon chopped fresh basil
½ teaspoon dried oregano
3 tablespoons extra-virgin olive oil divided
1 tablespoon white wine vinegar
1 3-pound spaghetti squash
1 bunch spinach washed and stems removed, about 6 cups (packed) leaves
½ cup chopped onion
2 garlic cloves minced
½ cup crumbled Feta cheese
salt and pepper to taste
finely grated Parmesan cheese

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Instructions

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 ¼-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.

Notes

Adapted from Six O'Clock Solutions by Eve Johnson

Nutrition Information

Show Details

Calories 320kcal (16%) Carbohydrates 38g (13%) Protein 13g (26%) Fat 16g (25%) Saturated Fat 5g (25%) Cholesterol 17mg (6%) Sodium 532mg (22%) Potassium 776mg (22%) Fiber 11g (44%) Sugar 9g (18%) Vitamin A 8365IU (167%) Vitamin C 30.9mg (34%) Calcium 299mg (30%) Iron 5.4mg (30%)

Nutrition Facts

Serving: 4main course or 8 side dish servings.

Amount Per Serving

Calories 320 kcal

% Daily Value*

Calories	320kcal	16%
Carbohydrates	38g	13%
Protein	13g	26%
Fat	16g	25%
Saturated Fat	5g	25%
Cholesterol	17mg	6%
Sodium	532mg	22%
Potassium	776mg	17%
Fiber	11g	44%
Sugar	9g	18%
Vitamin A	8365IU	167%
Vitamin C	30.9mg	34%
Calcium	299mg	30%
Iron	5.4mg	30%