Recipes

Spinach, stuffed spaghetti squash

Cook Time

15 min

Total Time

60 min

Servings

4

Spinach, stuffed spaghetti squash

This is a fun recipe and tastes delicious. It isn’t hard it just takes a little time to cook the squash. This has some good fiber, fats, and protein.

Spinach, stuffed spaghetti squash

This is a fun recipe and tastes delicious. It isn’t hard it just takes a little time to cook the squash. This has some good fiber, fats, and protein.
Servings

4

Total Time

60 min

Ingredients:

  1 spaghetti squash

  1-2 tbsp olive oil divided

  3 garlic cloves

  7 oz spinach fresh or frozen

  1 cup diced tomatoes 

  salt and pepper to taste

  1 cup feta cheese

  1/4 cup Parmesan

  1/2 cup pine nuts

  fresh thyme for garnish


Directions:

Toast the pine nuts in a cast iron skillet for only about 30-45 seconds stirring consistently. They will burn quickly so keep an eye on them.


Preheat oven to 400°F (200°C).

Use a sharp knife to cut the spaghetti squash in half down the middle. Then use a tablespoon to scoop out the seeds.

Rub the insides of each squash half with a little bit of olive oil, then place them cut side down on a baking dish or sheet. Bake for about 30 minutes, or until tender and easily pierced with a fork. Cooking time varies. 30 min for a small, 45-60 for a larger one. 

Once squash is done baking, set aside until it is cool enough to handle. Then fluff the interior with a fork to get a spaghetti-like texture.


Filling 

In a medium skillet add the olive oil and garlic and Sauté for 1 to 2 minutes. 

add the spinach when the spinach cooks down add the tomato sauté for about 4 min then add the feta 


Fill the squash 

Add the spinach mixture into each squash boat. Top with parmesan. 

Bake at 400 for 8-10 minutes, then turn your oven to broil and bake another 3-5 minutes or until cheese gets slightly golden-brown on top.


Garnish with toasted pine nuts and fresh thyme on top. 

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