Spaghetti Squash with Spinach, Feta & Basil White Beans
- 1 (14 oz.) cannellini beans, drained and rinsed
- 1 tbsp chopped fresh basil
- 1/2 tsp dried oregano
- 3 tbsp extra-virgin olive oil, divided
- 1 tbsp white wine vinegar
- 1 (3-pound) spaghetti squash
- 1 bunch spinach, washed and stems removed, about 6 cups (packed) leaves
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1/2 cup crumbled feta cheese
- Salt and pepper to taste
- Finely grated Parmesan cheese
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- (14 oz.) cannellini beans (1)
- (3-pound) spaghetti squash (1)
- Basil, fresh (1 tbsp)
- Onion (1/2 cup)
- Oregano, dried (1/2 tsp)
- Spinach (1 bunch)
- Condiments
- White wine vinegar (1 tbsp)
- Cooking & Baking
- Garlic cloves (2)
- Olive oil, extra-virgin (3 tbsp)
- Salt and pepper (1)
- Dairy
- Feta cheese (1/2 cup)
- Parmesan cheese (1)
Preparation
Read recipe preparation on cookincanuck.com
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Recipe Stats
Published February 10, 2010 (3 years ago).
46 people saved this recipe.
