Spinach, stuffed spaghetti squash

Serves

Cook Time

15 min

Total Time

60 min

Main Course

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American 🇺🇸

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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.

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.