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.
