Last weekend, I had my first visit to the eastern side of the Chesapeake Bay in Maryland, and if I didn’t know any better, I would have told you I was in Iowa. I’ve never been to Iowa, but driving through about 25 miles of nothing but corn fields dotted with the occasional church is just about how I picture it. I never knew Maryland was so full of farms!
The reason for our trip was to witness our good friends Matt and Natalie tie the knot. It was a beautiful wedding, and we had a great time hanging out with all of their friends and family. Besides the fun memories and crab & lobster-shaped cookie cutters, I took home a few of my own little souvenirs: some gorgeous winter squashes from a nearby farmers’ market. I know I can easily buy this stuff at home, but apparently I’m a sucker for home-grown, unique produce, so when I saw a the smooth, oval squash with bright orange flesh, I jumped at the chance to try something new. This was a spaghetti squash, certainly not new to me, but I couldn’t resist the beautiful, jewel-like color.
A few days later, I cooked it up with some spinach, raisins and walnuts. I was going to use pine nuts, but it turned out I had none, so the walnuts were a last minute switch. Either would be delicious. I topped it off with some feta, to contrast with the sweet onions and raisins. The hollowed-out squash shells made a festive serving dish!
Spaghetti Squash with Spinach, Raisins, Walnuts & Feta
1 large spaghetti squash, roasted, seeds discarded
1 tbsp olive oil
75 gm sliced sweet onion
1 10oz package fresh spinach, thick stems removed
1oz feta cheese, crumbled
pinch of nutmeg, salt & pepper
Toast the walnuts in a dry skillet over low heat. Remove from heat when they are fragrant and just beginning to brown.
Meanwhile, 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.
Servings Per Recipe: 2
Amount Per Serving
Total Fat: 21.1 g
Cholesterol: 12.6 mg
Sodium: 330.0 mg
Total Carbs: 46.9 g
Dietary Fiber: 9.9 g
Protein: 11.5 g