Spaghetti Squash with Spinach Feta and Herbed White Beans
Elevate your dinner game with this wholesome and flavor-packed Spaghetti Squash with Spinach, Feta, and Herbed White Beans recipe—a delightful vegetarian dish that’s as nutritious as it is satisfying. Roasted spaghetti squash serves as a silky, low-carb base, perfectly complemented by the earthy sweetness of sautéed spinach and the creamy richness of crumbled feta. Protein-packed cannellini beans, infused with aromatic oregano, thyme, and zesty lemon juice, add savory depth to each bite. A sprinkle of optional red pepper flakes lends a subtle kick, making it a versatile option for spice lovers. Ready in under an hour, this one-pan meal highlights wholesome ingredients and Mediterranean flavors for a healthy dinner or side dish that’s gluten-free and bursting with vibrant textures. Perfect for meal prepping or warming up cold evenings, this recipe is a fresh twist on comfort food!
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Recipe Information
Ingredients
- 1 medium-sized spaghetti squash
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 garlic cloves, minced
- 5 cups baby spinach
- 1 15-ounce can cannellini beans (white beans), rinsed and drained
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons lemon juice
- 1 cup crumbled feta cheese
- 0.5 teaspoon red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle 2 tablespoons of olive oil over the cut sides of the squash and season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Place the squash cut-side down on a baking sheet lined with parchment paper. Roast in the oven for about 35-40 minutes, or until the flesh is tender and easily shredded with a fork.
While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
Add the baby spinach to the skillet and cook for 3-4 minutes until wilted. Remove from the skillet and set aside.
In the same skillet, add the rinsed and drained cannellini beans. Stir in the dried oregano, dried thyme, lemon juice, and the remaining 1/2 teaspoon of salt and black pepper. Cook for 4-5 minutes until the beans are heated through and fragrant.
Once the squash is done roasting, use a fork to scrape the flesh into spaghetti-like strands and transfer them to a large mixing bowl.
Toss the spaghetti squash with the sautéed spinach, herbed white beans, and crumbled feta cheese.
If desired, sprinkle red pepper flakes over the top for a hint of heat.
Serve warm and enjoy!
Nutrition Facts
Calories |
1764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.6 g | 143% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 14.1 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 6284 mg | 273% | |
| Total Carbohydrate | 145.5 g | 53% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 26.9 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1022 mg | 79% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2565 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
