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Spaghetti Squash Recipe with Spinach, Feta & Basil White Beans
The spaghetti squash recipe to beat all others! Serve this as a side dish or a light vegetarian lunch. Packed with flavor!
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
Ingredients
- 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
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.
Cup of Yum
Notes
- Adapted from Six O'Clock Solutions by Eve Johnson
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.