Spaghetti Squash with Spinach and Raisins
If you’re looking for healthy recipes and you haven’t seen Cara’s blog, you should definitely check it out. I’ve had multiple opportunities to eat Cara’s food and it’s all been amazing. She creates a lot of her own recipes and it’s all healthy and delicious!
I decided that for my first shot at making spaghetti squash, I’d turn to Cara’s blog for the recipe. Hubby and I both enjoy squash but I’d never eaten, let alone cooked a spaghetti squash. I can definitely see why it became such a big rage during the Atkins craze. It has a similar texture to spaghetti. The combination of flavors in this dish is amazing. I’ll definitely be trying spaghetti squash again!
Hubby ate this as his lunch entree a couple days and really enjoyed it. I made a few changes to Cara’s recipe, but for the most part it’s the same.
One Year Ago: Creme Brulee – two ways
Spaghetti Squash with Spinach and Raisins
Ingredients:
1 large spaghetti squash, roasted, seeds discarded
1 Tbsp olive oil
1 small onion, sliced
1 10oz package fresh spinach, thick stems removed
1/2 c walnuts, chopped
1/2 c raisins
1oz goat cheese, crumbled
pinch of nutmeg, salt & pepper
Directions:
Preheat oven to 350. Cut off top and bottom ends of squash. Slice in half lengthwise and place onto a cookie sheet, cut side up. Roast squash for ~30 minutes until tender.
Meanwhile, toast the walnuts in a dry skillet over low heat. Remove from heat when they are fragrant and just beginning to brown.
Heat the olive oil over medium heat. Cook the onions until soft and translucent, about 10 minutes. Add the spinach, cover, and let cook until the spinach is wilted down, about 5 minutes.
Use two forks to remove the stringy flesh from the cooked spaghetti squash. Toss this with the spinach and onions, and season with salt, pepper and nutmeg. Add the walnuts and raisins and heat through. Mix in about half of the crumbled feta, and top with the rest of the cheese to serve.
Recipe adapted from Cara's Cravings
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Welcome to the BBs. I did cucumber towers with mine the first time I made this, then stuffed cherry tomatoes and new potatoes for a work event today.
Your pics are great. Wish I’d thought of the salt.:-)
Hi Jen,
I just discovered your blog :). I’m Sophie from Flour Arrangements. In just about a week I’ll be moving to Boston (actually Cambridge) from Austin, and I’m hoping to start a cooking group when I get there. I actually TRY to cook dairy free too (although sometimes I need a little dairy in there, ya know?); so it’d be cool to have a fellow ‘somewhat non-dairy’ foodie in the group! Drop me a comment on my blog, or even an email, if you’re interested. It’s nice meeting you!
Oh, and feel free to tell any of your friends about it :).
Sophie
Flour Arrangements
Wow, these look really good and refreshing! NIICE!
Your idea of stuffing them into tomatoes is great! And great tip on using salt!
I love how you presented the dip. Nice work!
What a wonderful idea to stuff tomatoes! These look great!
These would be fun to make. I’ll bet the hardest part was scooping out the tomatoes. They make for a delicious and colourful appetizer.
excellent use of a dip! Love the salt idea.
THIS LOOKS MARVELOUS! I need to start back again with BB now that we are settled in the new digs.