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- Other spaghetti squash recipes:
- Kalynâs Kitchenâs Spaghetti Squash and Chard Gratin
- Chocolate & Zucchiniâs Spaghetti Squash Gratin with Walnuts & Bacon
- Eat Thisâ Spaghetti Squash with Black Beans, Corn & Kale
- Baking and Booksâ Spaghetti Squash with Pumpkin Seed Pesto
- Spaghetti Squash with Spinach, Feta & Basil White Beans
- Adapted from Six OâClock Solutions
- 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
View Full Recipe at Cookin' Canuck
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1037g | |
| Calories 1017 | |
| Calories from Fat 532 | 52% |
| Total Fat 60.29g | 75% |
| Saturated Fat 17.63g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 2230mg | 93% |
| Potassium 2987mg | 85% |
| Total Carbs 84.6g | 23% |
| Dietary Fiber 30.0g | 100% |
| Sugars 17.79g | 12% |
| Protein 41.87g | 67% |
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