Spaghetti Squash with Spinach, Feta & Basil White Beans

Here’s another Pinterest find for you! I think my spaghetti squash was a little bigger than this recipe calls for, so it was a little heavy on the squash, but it was still good! The flavors all work well together. The hardest part is getting the seeds out of the squash! We had some of this leftover, and I ate it for lunch the next day. It was even better on day two! PS: I totally can’t find the photo I took, so I am using the awesome photo from Thank you for the awesome photo!

rating: 8.5

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
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.

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