Skillet Spaghetti Squash
1 spaghetti squash
olive oil, as needed
1 to 2 garlic cloves, minced
1 (15 ounce) can cannellini beans, drained
sea salt and black pepper, to taste
paprika, to taste
thyme, to taste
parsley, to taste
2 to 3 cups fresh spinach
1. Preheat oven to 350 degrees Fahrenheit. Split squash in half lengthwise and scoop out seeds. Place halves cut-side down in covered baking dish, either oiled or with 1/2" water. Bake for 30 minutes.
2. When the squash is almost done, sauté garlic in olive oil in a small skillet. Add cannellini beans, stirring carefully to keep beans intact. Add sea salt, black pepper, paprika, thyme, and parsley to taste (but don't be too shy, because the seasonings are what give it a yummy kick).
3. Remove squash from the oven. Heat a large skillet with some olive oil (and more garlic if desired). Scrape the squash into spaghetti strings with a fork and transfer to the skillet. Add spinach and toss. Cover to speed up steaming of the spinach.
4. When spinach is semi-wilted, transfer squash and spinach mixture to plates. Top with the seasoned beans and serve.
Source of recipe: Experimenting in the kitchen. You can experiment with different kinds of beans and greens (ie, perhaps black beans and kale) as well as other herbs and spices, but my fiancé thought this particular combination was very tasty. It's definitely a nice change from grain-based dishes, and it still leaves your tummy satisfied.
SO HOW'D IT GO?
absolutely delicious. followed the directions except i added some basil. everyone loved it!
THIS was amazing!!! My garden only produced 2 spag squashes :( and I aways have cooked it the same way, so i came on here and picked this recipe, only to find out that it's sooooo much better than the way i usually make it. I used black beans b/c its what I had on hand, and I didn't have any fresh spinach but i did have some frozen. I was a lil nervous about using the frozen spinach, but it turned out super awesome anyway. I put it back into the oven at the end with some daiya cheese and perfection! (altho it was still freakin tasty w/o the cheese, i needed to use up the rest of the bag). Great recipe lindserina, thanks so much!
I loved the flavor of the spinach, spices and beans! I added curry and it was great. However my squash was still raw after 30 minutes. I am definitely going to make it again!
This was surprisingly fabulous. Used black beans instead of white, and frozen spinich instead of fresh (it's what I had). Otherwise, followed the recipe exactly. It was as hearty and filling as a grain dish! Not sure if the pasta-like shape of the squash tricked my mind and my stomach, but I was full after one bowl! I'm so happy to have a go-to recipe for spaghetti squash. Thanks for creating and sharing!
This was pretty good! I followed the suggestions and added basil and some lemon juice. I would make this again :)
I have added a few of my own touches to this recipe by using black beans and a blend of basil, savory, red pepper flakes, and a little paprika. It is yummy!!
Delicious. I added chopped red pepper for crunch & color. I also added a little Stevia to help wake up the flavors. Next time, I will try a different herb rather than the thyme. I think basil would be nice. Fresh lemon juice would also be nice. Good advice to be gentle w/ the beans as they are relatively fragile. Thank you!
So I have made this for my family twice, both times with black beans and quinoa. Needless to say it is a HUGE hit! When the squash comes out of the oven I mix everything, quinoa included, in a casserole dish and pop it into the oven for about 10 minutes. My husband can't get enough of it! :)>>> :)>>> :)>>>