Spaghetti Squash Recipe with Spinach, Feta & Basil White Beans (2024)

The spaghetti squash recipe to beat all others! Serve this as a side dish or a light vegetarian lunch. Packed with flavor!

It's a good thing that spaghetti squash is forgiving. It's a common occurrence for me to wander into our cellar (or the "pickle room" as we call it, though I have yet to actually pickle anything) and find a forlorn, yet resilient, yellow vegetable that has been waiting for weeks to be cooked and consumed. Spaghetti squash can be stored at room temperature for up to one month. Perfect for neglectful cooks such as myself. With a neutral, pleasing flavor, this large, cylindrical squash is able to accommodate a host of flavors. Paired with tomato sauce or pesto, it masquerades as pasta. Combined with a light vinaigrette, it makes a gratifying side dish. It's the chameleon of the vegetable world.

This recipe came to me courtesy of one of my best girlfriends, who found it in Six O'Clock Solutions by Eve Johnson and the Vancouver Sun Test Kitchens. My friend is not only beautiful in appearance and nature, but she is far better than me about cooking innovative vegetable dishes. This dish combines the tender-crisp texture of spaghetti squash with the tang of feta cheese and a light vinaigrette. With the addition of cannellini beans, it can effortlessly stand in as a vegetarian meal.

How to make Spaghetti Squash with Spinach:

In a medium bowl, combine 1 (14 oz.) can cannellini beans (drained and rinsed), 1 tablespoons chopped fresh basil, ½ teaspoon dried oregano, 1 tablespoon extra-virgin olive oil, and 1 tablespoon white wine vinegar.

Using a large, sharp knife, pierce a 3-pound spaghetti squash in several places.

Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking. Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl.

Wash one bunch of spinach and remove the stems. There should be approximately 6 cups (packed) spinach leaves. Working in batches, stack the spinach leaves and cut across the leaves into ¼-inch wide strips.

In a large skillet, heat 2 tablespoons olive oil over medium heat. Add ½ cup chopped onion and 2 minced garlic cloves. Cook, stirring constantly for 1 minute. Add the sliced spinach and cook until the spinach is just wilted, 1 to 2 minutes. Add ½ cup crumbled feta cheese and the cannellini bean mixture. Cook until heated through, 1 to 2 minutes. Season to taste with salt and pepper.

Add bean and spinach mixture to the spaghetti squash. Gently toss. Place the mixture on a serving platter and serve with finely grated Parmesan cheese.

Printable Recipe

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