Spaghetti Squash Recipe with Spinach, Feta & Basil White Beans

From the kitchen of Cookin' Canuck

www.cookincanuck.com

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 5 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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