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Spaghetti Squash With Spinach, Feta and Herbed White Beans

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“The guests were soon to arrive and I had no good ideas. I browsed the Six O'Clock Solutions cook book published in 1995 by the Vancouver Sun. A quick tri to the store (unfortunately NOT the garden) and I had a delicious vegetarian meal ready> Many compliments were received”

Ingredients Nutrition


  1. In a small bowl, combine beans, basil, oregano, 1 tablespoon olive oil and the vinegar:set aside.
  2. Cut the squash in half and remove the seeds. Put each half face down in a glass pie plate with 1/4 cup of water. Cover with plastic wrap. Microwave each for 7 - 10 minutes until the flesh feels soft.Let it stand for 5 minutes and then pull out the strands of flesh and place then in a large bowl.
  3. Meanwhile, wash and trim stems from spinach. Stack leaves and cut crosswise into 1/4 inch (5 mm) wide strips; set aside).
  4. In a large frypan , heat butter and remaining one tablespoon of oil over medium heat. Add onion and garlic;saute for 1 minute.
  5. Add spinach and saute for 2 to 3 minutes until the spinach is just wilted.
  6. Add feta cheese and bean mixture; heat through.
  7. Add salt and pepper to taste.
  8. Add spinach mixture to squash and toss.
  9. Transfer to serving platter and sprinkle with parmesan cheese.

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