Spinach And Feta Spaghetti Squash Recipes

SPINACH STUFFED SPAGHETTI SQUASH

Steps:

• Preheat oven to 400°F (200°C).
• Use a sharp knife to cut the spaghetti squash in half lengthwise. 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 40 minutes, or until tender and easily pierced with a fork. Cooking time varies depending on the size of your squash. A small squash is done sooner (30 mins) than a large squash (60 mins).
• 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.
• In a skillet or saucepan, heat a drizzle of olive oil over medium-high heat. Add the garlic and sauté for a minute, stirring, until fragrant. Then add the spinach and cook for a further minute until wilted. Drain any excess liquid as needed, then stir in the vegan cream cheese (or cashew cream*) to combine. Season with salt and pepper to taste.
• Add the spinach cream into each squash boat and stir to mix. Top with vegan feta and additional grated dairy-free cheese or vegan parmesan, if desired.
• Bake at 356°F (180°C) for 8-10 minutes, then turn your oven to broil and bake another 3-5 minutes or until hot, cheesy and slightly golden-brown on top.
• Serve immediately while hot with toasted pine nuts and fresh thyme on top!

SPINACH AND FETA SPAGHETTI SQUASH

Steps:

• Preheat oven to 375 F (190 C). Cut squash in half and scoop out seeds using a spoon. Spray the inside with olive oil and season with some salt and black pepper.
• Lay skin-side down on a baking sheet lined with aluminum foil or Silpat. Bake for around 45 minutes, until it is cooked to a touch with a fork. Take out of the oven and set aside until it is cool enough to handle. Using a fork, scrape flesh in long strands. Reserve squash shells, we'll use them as serving bowls.
• Blanch the spinach: Make sure that spinach is cleaned and washed thoroughly. Remove any thick stems.
• Bring a pot of water to a boil and add spinach. Blanch for 2-3 minutes, then carefully drain. Transfer spinach to a large bowl, filled with ice-cold water. Let it cool for 2 minutes. Drain again, squeeze as much water out of it as you can. Roughly chop.
• Heat 2 tbsp olive oil in a large skillet over medium heat and cook onion for 3-4 minutes, until translucent. Add garlic and cook for 1 more minute. Add chopped spinach. Season with salt, pepper, oregano and nutmeg. Cook for 2-3 minutes, stirring frequently.
• In a bowl combine spaghetti squash, spinach and onion and feta cheese. Mix to combine. Add scallions and fresh parsley. Divide mixture between the reserved spaghetti squash shells. Serve warm.

SPAGHETTI SQUASH WITH SPINACH, FETA AND HERBED WHITE BEANS

Steps:

• In a small bowl, combine beans, basil, oregano, 1 tablespoon olive oil and the vinegar:set aside.
• Cut the squash in half and remove the seeds. Put each half face down in a glass pie plate with 1/4 cup of water. Cover with plastic wrap. Microwave each for 7 - 10 minutes until the flesh feels soft.Let it stand for 5 minutes and then pull out the strands of flesh and place then in a large bowl.
• Meanwhile, wash and trim stems from spinach. Stack leaves and cut crosswise into 1/4 inch (5 mm) wide strips; set aside).
• In a large frypan , heat butter and remaining one tablespoon of oil over medium heat. Add onion and garlic;saute for 1 minute.
• Add spinach and saute for 2 to 3 minutes until the spinach is just wilted.
• Add feta cheese and bean mixture; heat through.
• Add salt and pepper to taste.
• Add spinach mixture to squash and toss.
• Transfer to serving platter and sprinkle with parmesan cheese.