Spaghetti Squash With Spinach, Feta and Herbed White Beans |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The guests were soon to arrive and I had no good ideas. I browsed the Six O'Clock Solutions cook book published in 1995 by the Vancouver Sun. A quick tri to the store (unfortunately NOT the garden) and I had a delicious vegetarian meal ready> Many compliments were received Ingredients:
1 (398 ml) can navy beans (drained and rinsed) |
1 tablespoon chopped fresh basil |
1/2 teaspoon dried oregano |
2 tablespoons olive oil, divided |
1 tablespoon white wine vinegar |
3 lbs spaghetti squash |
1 bunch spinach |
1 tablespoon butter |
1/2 cup chopped onion |
2 garlic cloves, chopped fine |
1/2 cup crumbled feta cheese |
salt and pepper |
grated parmesan cheese |
Directions:
1. In a small bowl, combine beans, basil, oregano, 1 tablespoon olive oil and the vinegar:set aside.
2. 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.
3. Meanwhile, wash and trim stems from spinach. Stack leaves and cut crosswise into 1/4 inch (5 mm) wide strips; set aside).
4. In a large frypan , heat butter and remaining one tablespoon of oil over medium heat. Add onion and garlic;saute for 1 minute.
5. Add spinach and saute for 2 to 3 minutes until the spinach is just wilted.
6. Add feta cheese and bean mixture; heat through.
7. Add salt and pepper to taste.
8. Add spinach mixture to squash and toss.
9. Transfer to serving platter and sprinkle with parmesan cheese.
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