Spaghetti Squash with Spinach, Feta, Basil, and White Beans

Spinach, feta, basil, and white beans are just a few of the healthy foods that are in this spaghetti squash dish. It's a tasty, filling keto-friendly meal that can be eaten for lunch or dinner.

Ingredients:

• 1 medium spaghetti squash
• 2 cups fresh spinach leaves
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh basil leaves, chopped
• 1/2 cup cooked white beans
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

Turn on the oven and heat it up to 400F 200C

Split the spaghetti squash in half down the middle, and then scoop out the seeds

Put the squash halves on a baking sheet that has been lined with parchment paper, cut side down

After the oven is hot, bake the squash for 35 to 40 minutes, or until it is soft and a fork can easily go through it

Set the olive oil in a skillet over medium heat while the squash bakes

Add the minced garlic and cook for about one minute, until the garlic smells good

Put in some fresh spinach leaves and cook them for about two to three minutes, until they wilt

When the spaghetti squash is done, use a fork to pull the flesh apart into strands that look like spaghetti

Add the spaghetti squash strands to the pan with the spinach

Put cooked white beans, feta cheese crumbles, and basil leaves in the pan

Add salt and pepper to taste, then toss everything together until it's well mixed

Add two to three more minutes of cooking time until everything is hot

Enjoy your tasty spaghetti squash with spinach, feta, basil, and white beans while it's still hot!