Feb 10
2010

Spaghetti Squash Recipe with Spinach, Feta & Basil White Beans

Spaghetti Squash Recipe with Spinach, Feta & Basil White Beans | cookincanuck.com #vegetarian #MeatlessMonday

It’s a good thing that spaghetti squash is forgiving. It’s a common occurrence for me to wander into our cellar (or the “pickle room” as we call it, though I have yet to actually pickle anything) and find a forlorn, yet resilient, yellow vegetable that has been waiting for weeks to be cooked and consumed. Spaghetti squash can be stored at room temperature for up to one month. Perfect for neglectful cooks such as myself. With a neutral, pleasing flavor, this large, cylindrical squash is able to accommodate a host of flavors. Paired with tomato sauce or pesto, it masquerades as pasta. Combined with a light vinaigrette, it makes a gratifying side dish. It’s the chameleon of the vegetable world.

This recipe came to me courtesy of one of my best girlfriends, who found it in Six O’Clock Solutions by Eve Johnson and the Vancouver Sun Test Kitchens. My friend is not only beautiful in appearance and nature, but she is far better than I about cooking innovative vegetable dishes. This dish combines the tender-crisp texture of spaghetti squash with the tang of feta cheese and a light vinaigrette. With the addition of cannellini beans, it can effortlessly stand in as a vegetarian meal.

The recipe:

In a medium bowl, combine 1 (14 oz.) can cannellini beans (drained and rinsed), 1 tablespoons chopped fresh basil, 1/2 teaspoon dried oregano, 1 tablespoon extra-virgin olive oil, and 1 tablespoon white wine vinegar.


Using a large, sharp knife, pierce a 3-pound spaghetti squash in several places.


Place the spaghetti 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.


Wash one bunch of spinach and remove the stems. There should be approximately 6 cups (packed) spinach leaves. 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 1/2 cup chopped onion and 2 minced garlic cloves. Cook, stirring constantly for 1 minute. Add the sliced spinach and cook until the spinach is just wilted, 1 to 2 minutes. Add 1/2 cup crumbled 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.

Other spaghetti squash recipes:

Kalyn’s Kitchen’s Spaghetti Squash and Chard Gratin
Chocolate & Zucchini’s Spaghetti Squash Gratin with Walnuts & Bacon
Eat This’ Spaghetti Squash with Black Beans, Corn & Kale
Baking and Books’ Spaghetti Squash with Pumpkin Seed Pesto

Spaghetti Squash Recipe with Spinach, Feta & Basil White Beans

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 main course or 8 side dish servings.

Ingredients

  • 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

Instructions

  1. In a medium bowl, combine cannellini beans, basil, oregano, 1 tablespoon olive oil, and white wine vinegar.
  2. 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.
  3. Working in batches, stack the spinach leaves and cut across the leaves into 1/4-inch wide strips.
  4. 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.
  5. 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

From the kitchen of Cookin' Canuck | cookincanuck.com

Adapted from Six O'Clock Solutions by Eve Johnson

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{ 44 comments… read them below or add one }

1 Mother Rimmy February 10, 2010 at 5:36 am

This recipe is right up my alley. I can't wait to try it. It truly looks so delicious who would believe it's also such a healthy dish too? Love it!

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2 dining room table February 10, 2010 at 6:07 am

Thumbs up with this healthy recipe. I like the the twist! I can't wait to try this one.

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3 Ravenous Couple February 10, 2010 at 6:07 am

what a neat way to prepare the squash! almost reminds us of papaya salad..

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4 ValleyWriter February 10, 2010 at 2:00 pm

Wow – I've never heard of microwaving the whole squash! That's a real time saver!

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5 Gera @ SweetsFoodsBlog February 10, 2010 at 2:36 pm

Wonderful recipe ideal for my post-trainings, love squash – stuff :)

Cheers,

Gera

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6 Food o' del Mundo February 10, 2010 at 3:08 pm

Way to add some serious flavor to spaghetti squash!
And as you stated – VERy "innovative vegetable dish"! ~Mary

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7 Vegetable Matter February 10, 2010 at 3:38 pm

That looks fantastic, and is the perfect vegetarian meal (the beans and cheese provide the protein). Have we converted you to the light side?

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8 Kalyn February 10, 2010 at 3:46 pm

I like everything about this! Sounds like it would be full of flavor!

(In my family we had a room with shelves where home-canned bottles of fruit were stored, and we called it the "fruit room.")

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9 Tasty Eats At Home February 10, 2010 at 3:47 pm

I love this dish! I was so excited a few months back when I discovered you can microwave winter squash – isn't it great? I'm definitely making this soon. Yum.

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10 Cookin' Canuck February 10, 2010 at 4:19 pm

I'm so glad everyone is enjoying this recipe! A couple of you commented on the microwave method of cooking. I have to tell you – it works like a charm everytime for spaghetti squash. Within 15 minutes, you have a squash that is fully cooked and ready to be tossed into a dish. Perfect for a last-minute meal!

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11 Trix February 10, 2010 at 4:45 pm

I love spaghetti squash, and I can't wait to have it like this! This dish has my favorite tings in it, yum.

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12 5 Star Foodie February 10, 2010 at 5:05 pm

Great flavor enhancements for the spaghetti squash with feta & basil white beans! Excellent dish!

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13 pigpigscorner February 10, 2010 at 6:53 pm

Great flavours! I read a lot about spaghetti squash but have never tried it!

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14 Maria February 10, 2010 at 9:11 pm

This is my kind of dinner. I love it!

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15 Cristie February 10, 2010 at 10:35 pm

Dinner tonight. Wow, this sounds great. Thanks for posting this.

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16 pegasuslegend February 10, 2010 at 10:37 pm

I have always wanted to try this and you just gave me a great reason too looks fantastic!

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17 Jamie February 11, 2010 at 1:39 am

Wow does this look fabulous! SO healthy!

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18 Chef Fresco February 11, 2010 at 1:43 am

Oh man, this looks so good! Spaghetti squash is my favorite. Yum!

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19 citronetvanille February 11, 2010 at 4:07 am

A great version of spaghetti squash, that is exactly my kind of dish! Looks delicious!

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20 Bellini Valli February 11, 2010 at 2:23 pm

I absolutely love spaghetti squash!!!!

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21 ncl117 February 11, 2010 at 3:36 pm

did you make this dish just for me? those are some of my all time favorite foods in one dish! wow looks SO good. I love feta and white beans in ANYTHING!

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22 Claudia February 11, 2010 at 4:10 pm

Spaghetti squash is so versatile – love your take on it – now I want it. Off to the store…

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23 marla {Family Fresh Cooking} February 12, 2010 at 1:54 pm

Now this is my kind of recipe! I love spaghetti squash, prefer it over pasta any day. I love it tossed with parm and olive oil. Nice additions with the spinach and the beans, balanced meal :)

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24 Divina Pe February 12, 2010 at 2:46 pm

Honestly, I haven't tasted a spaghetti squash. I saw it on the market but they're way too expensive. I would to give this a try. The flavors are fabulous.

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25 Jenny March 31, 2010 at 2:09 pm

Beautiful dinner!! Love this post :0)

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26 Maggy March 31, 2010 at 3:00 pm

Wow, that looks absolutely delicious. I love squash.

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27 Tracy March 31, 2010 at 3:06 pm

Yum, what a great and healthy dinner!

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28 Michelle March 31, 2010 at 3:18 pm

You are so lucky to have a "pickling room"! I am jealous!

Stunning photos!

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29 How To: Simplify March 31, 2010 at 3:27 pm

Wow, this sounds so delicious!

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30 Anonymous September 27, 2010 at 10:32 am

This is an amazingly delicious recipe. Thank you for sharing it. The topping is simply scrumptious, and I was excited about how to cook and harvest the squash, too!

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31 Large Wall Mirrors Gal October 7, 2010 at 4:48 pm

Such a delicious meal to make an amazing dinner. Thanks for sharing with us.

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32 Dining Table Sets Gal October 24, 2010 at 12:55 pm

Amazing spinach recipe for fabulous dinner. Thanks for sharing with this us.

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33 Knatolee October 29, 2010 at 6:55 pm

Looks amazing. I have a spaghetti squash, now need to get the other ingredients!

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34 Charlotte November 11, 2010 at 7:57 pm

I just cooked 2 spagetti squash this week – so we had it two ways – with carmelized onion as a side dish and then last night stirred into mac and cheese. I cannot believe I missed this recipe from my own copy of this book! I can't wait to try it. Well, maybe I'll wait a bit…Thanks for posting this.

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35 Alethea April 11, 2011 at 7:41 pm

I added roasted red peppers (from a jar) and I think you could easily leave out the tablespoon of oil on the beans. The oil used to cook the onions is enough for everything. I also had to use pesto instead of fresh basil, so maybe that is why it seemed a little oily. Additionally I always cook onions until brown for the added flavor. Great recipe.

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36 Josh October 18, 2012 at 12:45 pm

Had this for dinner last week. It was amazing. We had leftovers that sat in the fridge for about two days. I heated them up in the microwave and they were delicious again! I am probably not the only one to post this but, the spaghetti squash itself makes an awesome serving vessel when cut in two. Next time we have guests I think we are going to do this again and serve the meal in the squash halves.

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37 Jodi November 19, 2012 at 7:59 pm

Just made this tonight and it was so good. Thank you for the recipe!

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38 Megan November 21, 2013 at 4:46 pm

Looks great! Can’t wait to try it!

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39 Karen December 1, 2013 at 4:26 pm

Made this tonight. It was delicious

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40 Gail January 17, 2014 at 6:43 pm

Made this tonight. Followed the recipe to the letter. AWESOME. I wasn’t sure that there would be enough flavor since I am one to add all sorts of spices, but this was so flavorful. I used all organic and a high-quality olive oil which always makes a difference (in my opinion). There is an almost creamy consistency to the dish which made my fiance think I added butter (which I didn’t). I will definitely make this again. I love cannellini beans so may add more of those but I won’t change anything. Love the idea of serving in the two spaghetti squash halves. Thanks for an awesome, healthy recipe.

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41 Renee April 8, 2014 at 7:02 pm

My husband and I had this for dinner tonight, and we both loved it! I substituted kale for the spinach, since I had some that needed to be used up. Wonderful flavors! Microwaving the squash is a real time saver. I’ll be making this again. Thanks! :)

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42 Dara (Cookin' Canuck) April 8, 2014 at 9:03 pm

I’m so glad you enjoyed it! Substituting kale for the spinach is a great idea. I’m going to try that myself the next time I make this.

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43 Cynthia June 11, 2014 at 4:58 am

I made this last night and it was just wonderful! I’m now following you and see I have a backlog of recipes to try. Having never cooked spaghetti squash in the microwave it’s important to “pierce the squash several times with a sharp knife” as you stated but I didn’t have on my glasses! That added even more excitement in the kitchen.

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44 Dara June 12, 2014 at 9:49 am

Cynthia, I’m so glad you enjoyed it! I hope that your clean-up from your kitchen “excitement” wasn’t too bad. :)

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