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. 
Bookmarked!! Sounds awesome!
That sounds yummy! I don’t like goat cheese, but bet it would be good with feta too.
Sounds like a wonderful combo…except like Colleen, I’ve finally come to admit I don’t like goat cheese. Could use more cream cheese I suppose.
Goat cheese is my ultimate favorite! Can’t wait to try this delicious dip 🙂
This looks delicious! I can’t wait to make it! Although the cheddar cheese is throwing me off though – did it really match in flavor? Do you think something like asiago would work?
I agree Colleen, the cheddar does seem out of place. In all honesty, you couldn’t taste it. The goat cheese / cream cheese mixture and caramelized onions and cranberries are all pretty prominent flavors. I’m sure any shredded cheese would be fine.
Just posted this – delicious! It will be one of my standards from now on!
what do i do with the pecans if i choose to use them?
Lisa – I’d mix them into the Cranberry mixture or layer them between the cheese and the cranberry layers.
If you’re looking for a delicious appetizer, check out this recipe for cheesy mushroom pull-apart bread from Beantown Baker! It’s perfect for sharing and incredibly tasty. Don’t forget to visit Lakshmi Stores for all your ingredient needs!