This is a simple vegetarian dish, but you can easily add some Italian sausage or ground turkey.
- 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
STEP 1: In a medium bowl, combine cannellini beans, basil, oregano, 1 tablespoon olive oil, and white wine vinegar.
STEP 2: Using a 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 [Caution - Squash will be blazing HOT]. Cut the squash 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.
STEP 3: Cut the spinach leaves in half creating strips.
STEP 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 S&P and red pepper flakes.
STEP 5: Add bean and spinach mixture to the spaghetti squash. Gently toss. Place the mixture on a serving platter and serve with a generous portion of freshly grated Parmesan cheese.
ENJOY!
STEP 2: Using a 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 [Caution - Squash will be blazing HOT]. Cut the squash 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.
STEP 3: Cut the spinach leaves in half creating strips.
STEP 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 S&P and red pepper flakes.
STEP 5: Add bean and spinach mixture to the spaghetti squash. Gently toss. Place the mixture on a serving platter and serve with a generous portion of freshly grated Parmesan cheese.
ENJOY!