Do you find it intimidating to work with squash? If yes, it’s not as scary as it seems. I promise.
I used to be intimidated by squash. No, I didn’t think that it would beat me up. 😛 I simply had no idea how to cook with it, which meant it was foreign to me. Of course anything foreign seems difficult and intimidating (for example, the fact that only my husband bakes bread in this house). Having a food blog inspired me to try a few different kinds of squash last year and boy have I been missing out on some good eats! Well, no more. Squash rules! 😉
So let’s talk about spaghetti squash. It’s the one that looks like a large yellow oval and once it’s cooked the flesh comes out like spaghetti. So weird, but cool. If you would like to see step by step photos for cutting, seeding and baking it, then check out my Spaghetti Squash with Mushrooms recipe. The secret weapon (wait for it) is a fork.
I had a vision. A spinach pie vision, except add the spaghetti squash and minus the phyllo dough. Don’t get me wrong, I love phyllo dough and all its buttery and flaky glory, but I was going for a healthier version. Plus, it’s WAY easier to work with spaghetti squash.
I won’t lie, the spinach mixture is my favorite part here. To quote my husband, “You have to figure out how else to use this spinach mixture!” He was eating it over the stove and finished it before I was done photographing it. It’s creamy and delicious. Popeye would be proud. 🙂
Since I was going for a dinner recipe here, not a dip, I added the spinach mixture to a plate of spaghetti squash. It’s the perfect Autumn twist to a spinach pie, if I do say so myself.
Don’t be surprised if you see this spinach mixture highlighted in a different dish. Sorry, husband’s orders, and in fact, his idea of how to do it. 😉
Spinach Pie (Spanakopita) Spaghetti Squash Recipe
- 1 spaghetti squash
- 1 and 1/2 tablespoons olive oil (divided per the directions below)
- 1/2 small onion, chopped
- 8 ounces spinach
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried parsley
- 1/8 teaspoon dried dill
- 1 ounce cream cheese (I used Neufchâtel cheese)
- about 3 ounces feta cheese, chopped (divided per the directions below)
- Preheat the oven to 400 degrees F.
- Line a baking sheet with tin foil and set it aside.
- Cut the spaghetti squash in half lengthwise and remove the seeds.
- Brush the flesh of each half with 1/2 tablespoon of olive oil.
- Season with salt and pepper.
- Place the spaghetti squash, cut side down, on the prepared baking sheet and bake it in the preheated oven for about 45 minutes or until it’s fork tender. Your goal is to be able to scrape the flesh easily from the squash with a fork.
- Once it’s cool enough to touch, scrape the squash out with a fork going across the short direction.
- In a medium skillet, over Medium heat, heat 1/2 tablespoon of olive oil and cook the chopped onions until they are tender and browned.
- Add in the spinach and season the mixture with salt, pepper, parsley, and dill.
- Cook the spinach mixture until it’s done. The spinach should be hot and most of the water should have evaporated.
- Turn the heat down to Low/Simmer and stir in the cream cheese and 1 ounce of chopped feta cheese.
- Once the cream cheese has melted, remove the mixture from the heat and combine with the prepared spaghetti squash.
- Gently stir all of the ingredients together and prepare each plate.
- Sprinkle 1 ounce of chopped feta cheese on top of each plate.
Source: Tina’s Chic Corner
Here are some other scrumptious squash dishes: