Spaghetti Squash With Spinach, Feta And Herbed White Beans - cooking recipe

Ingredients

1 (398 ml) can navy beans (drained and rinsed)
1 tablespoon chopped fresh basil
1/2 teaspoon dried oregano
2 tablespoons olive oil, divided
1 tablespoon white wine vinegar
3 lbs spaghetti squash
1 bunch spinach
1 tablespoon butter
1/2 cup chopped onion
2 garlic cloves, chopped fine
1/2 cup crumbled feta cheese
salt and pepper
grated parmesan cheese

Preparation

In a small bowl, combine beans, basil, oregano, 1 tablespoon olive oil and the vinegar:set aside.
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.
Meanwhile, wash and trim stems from spinach. Stack leaves and cut crosswise into 1/4 inch (5 mm) wide strips; set aside).
In a large frypan , heat butter and remaining one tablespoon of oil over medium heat. Add onion and garlic;saute for 1 minute.
Add spinach and saute for 2 to 3 minutes until the spinach is just wilted.
Add feta cheese and bean mixture; heat through.
Add salt and pepper to taste.
Add spinach mixture to squash and toss.
Transfer to serving platter and sprinkle with parmesan cheese.