Plant-Forward
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.
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
- 1
Toast the pine nuts in a cast iron skillet for only about 30-45 seconds stirring consistently.
- 2
They will burn quickly so keep an eye on them.
- 3
Preheat oven to 400°F (200°C). Use a sharp knife to cut the spaghetti squash in half down the middle.
- 4
Then use a tablespoon to scoop out the seeds.
- 5
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.
- 6
Bake for about 30 minutes, or until tender and easily pierced with a fork.
- 7
Cooking time varies. 30 min for a small, 45-60 for a larger one.
- 8
Once squash is done baking, set aside until it is cool enough to handle.
- 9
Then fluff the interior with a fork to get a spaghetti-like texture.
- 10
Filling In a medium skillet add the olive oil and garlic and Sauté for 1 to 2 minutes.
- 11
Add the spinach when the spinach cooks down add the tomato sauté for about 4 min then add the feta .
- 12
Fill the squash Add the spinach mixture into each squash boat.
- 13
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.
- 14
Garnish with toasted pine nuts and fresh thyme on top.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
