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Roasted Spaghetti Squash with Spinach & White Beans Recipe

Roasted Spaghetti Squash with Spinach & White Beans recipe


This is a yummy dish with spaghetti squash, spinach, and white beans. You cook the squash and mix it with green spinach and beans. Then you add cheese on top. It's good for dinner and makes you feel happy and healthy.


2 medium spaghetti squash
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15 oz) can great northern beans
3 cups fresh spinach
2 cloves garlic
1/4 teaspoon crushed red pepper flakes
1/2 cup shredded mozzarella cheese
1/4 cup water


Preheat the oven to 400°F and place the rack in the center position.
Halve the spaghetti squash lengthwise and scrape out the seeds. Rub each half with olive oil and season with salt and black pepper. Place halves, cut side down, on a baking sheet.
Roast the squash in the oven until tender, about 25 minutes.
While the squash is roasting, drain and rinse the great northern beans in a colander and set aside.
Wash the spinach and chop it roughly.
Peel and mince the garlic.
Heat a skillet over medium heat, add olive oil, minced garlic, and red pepper flakes. Stir until fragrant, about 30 seconds.
Add the spinach and water to the skillet; cook, stirring constantly, until the spinach is wilted, about 2-3 minutes.
Stir in the beans and cook until heated through, about 2 minutes.
Once the squash is done, let it cool for a few minutes. Then use a fork to scrape up the squash flesh to make spaghetti-like strings.
Divide the spinach and bean mixture between the squash halves or spoon out the squash and divide between plates, then top with the spinach and bean mixture.
Sprinkle shredded mozzarella cheese over each serving.
Serve warm and enjoy!

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