Spaghetti Squash with Curried Beans and Spinach

• 1 whole Spaghetti Squash (about 3-Lb. Size)
• 1 can (14 Oz. Can) Cannellini Beans, Drained And Rinsed
• 3 Tablespoons Olive Oil, Divided
• 1 Tablespoon White Wine Vinegar
• 1 Tablespoon Fresh Basil
• 1/2 Tablespoons Curry Powder
• 1/2 teaspoons Red Pepper Flakes
• 1/2 cups Onion, Chopped
• 2 cloves Garlic, Peeled And Minced
• 5 cups Fresh Spinach, Chopped
• 1/2 cups Feta Cheese, Crumbled

1. 1.
2. Preheat oven to 375F.
3. Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance.
4. Let squash cool for 10 minutes.
5. 2.
6. While waiting, combine beans, 1 tablespoon of olive oil, white wine vinegar, basil, curry and red pepper.
7. 3.
8. Cut squash in half lengthwise.
9. Use a fork to remove and discard the seeds.
10. Continue using the fork to scrape the squash to get long, spaghetti-like strands.
11. You can return the squash to oven for about 10 minutes if it seems too hard.
12. 4.
13. Heat the remaining 2 tablespoons of olive oil over medium heat.
14. Add onion and garlic.
15. Cook for a minute or until fragrant.
16. 5.
17. Add chopped up spinach and cook until its just wilted, 1 to 2 minutes.
18. Add feta cheese and the cannellini bean mixture.
19. Cook until heated through, 1 to 2 minutes.
20. Season to taste.
21. 6.
22. Add bean and spinach mixture to the spaghetti squash.
23. Toss gently and enjoy!

beans, olive oil, white wine vinegar, fresh basil, curry, red pepper, onion, garlic, fresh spinach, feta cheese

Taken from tastykitchen.com/recipes/main-courses/spaghetti-squash-with-curried-beans-and-spinach/ (may not work)