Spaghetti Squash With Spinach, Feta and Herbed White Beans

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Total Time
30mins
Prep 20 mins
Cook 10 mins

The guests were soon to arrive and I had no good ideas. I browsed the Six O'Clock Solutions cook book published in 1995 by the Vancouver Sun. A quick tri to the store (unfortunately NOT the garden) and I had a delicious vegetarian meal ready> Many compliments were received

Ingredients Nutrition

Directions

  1. In a small bowl, combine beans, basil, oregano, 1 tablespoon olive oil and the vinegar:set aside.
  2. Cut the squash in half and remove the seeds. Put each half face down in a glass pie plate with 1/4 cup of water. Cover with plastic wrap. Microwave each for 7 - 10 minutes until the flesh feels soft.Let it stand for 5 minutes and then pull out the strands of flesh and place then in a large bowl.
  3. Meanwhile, wash and trim stems from spinach. Stack leaves and cut crosswise into 1/4 inch (5 mm) wide strips; set aside).
  4. In a large frypan , heat butter and remaining one tablespoon of oil over medium heat. Add onion and garlic;saute for 1 minute.
  5. Add spinach and saute for 2 to 3 minutes until the spinach is just wilted.
  6. Add feta cheese and bean mixture; heat through.
  7. Add salt and pepper to taste.
  8. Add spinach mixture to squash and toss.
  9. Transfer to serving platter and sprinkle with parmesan cheese.
Most Helpful

My first time making spaghetti squash and choose your recipe because it is quick to prepare and I like all the main ingredients. I used black beans instead of navy. Perfect dish. I've already emailed it to my sister in law who is vegan. Thank you!!

5 5

This was absolutely delish! We had this after a long day of remodeling chores and this was a very welcome, tasty, dinner treat! Even though I baked the spaghetti squash which added to the time a bit, it went together easily and quickly. We will definitely have this again. It was way too good not to! Thanks, Thursdaynight cook!