The spaghetti squash recipe to beat all others! Serve this as a side dish or a light vegetarian lunch. Packed with flavor!
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 me 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.
How to make Spaghetti Squash with Spinach:
In a medium bowl, combine 1 (14 oz.) can cannellini beans (drained and rinsed), 1 tablespoons chopped fresh basil, ½ 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 ¼-inch wide strips.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add ½ 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 ½ 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.
Printable Recipe
Spaghetti Squash Recipe with Spinach, Feta & Basil White Beans
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.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Gail
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.
Karen
Made this tonight. It was delicious
Megan
Looks great! Can't wait to try it!
Jodi
Just made this tonight and it was so good. Thank you for the recipe!
Josh
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.
Alethea
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.
Charlotte
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.
Knatolee
Looks amazing. I have a spaghetti squash, now need to get the other ingredients!
Dining Table Sets Gal
Amazing spinach recipe for fabulous dinner. Thanks for sharing with this us.
Large Wall Mirrors Gal
Such a delicious meal to make an amazing dinner. Thanks for sharing with us.