Spinach and Feta Stuffed Spaghetti Squash

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon unsalted butter
• 2 garlic cloves, minced
• 5 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons pine nuts (optional)

Steps

1. 1 Preheat oven to 400°F. Halve the squash lengthwise and scoop out seeds. Brush cut sides with olive oil, sprinkle with salt and pepper, and roast face down for 40 minutes.
2. 2 While the squash roasts, melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant.
3. 3 Add spinach to the skillet and cook until wilted. Remove from heat and stir in feta and Parmesan.
4. 4 Once the squash is tender, flip it over and stuff each half with the spinach mixture. Sprinkle pine nuts on top if using.
5. 5 Return stuffed squash to the oven for an additional 5 minutes to heat through.

Equipment

• Oven
• Baking sheet
• Skillet

Variations

• Add cooked ground turkey for a protein boost.
• Substitute goat cheese for feta for a tangier flavor.

Substitutions

• Use almond flour or breadcrumbs for a crispy topping.
• Substitute kale for spinach for a heartier texture.

Pairings

• Pairs well with roasted vegetables.
• Serve with a light vinaigrette salad.

Nutrition

Tips

• For a quicker version, microwave the squash halves for 10-12 minutes.
• Toasting the pine nuts before adding them gives them extra crunch and flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat gently in the oven.

Serving Suggestions

• Serve with a side of garlic bread for a hearty meal.
• Pairs well with a fresh green salad.

FAQ