Ligonier Country Market
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Spaghetti Squash with Feta, Arugula and Pine Nuts

3 lbs spaghetti squash, halved and seeded (about one medium squash)

 1 large bunch arugula, washed and chopped

1 clove garlic

 1 T. virgin olive oil

 4 oz feta, crumbled or cut into cubes

 3 T. pine nuts

 Sea salt and black pepper to taste

 

Preheat over to 400 degrees F. Place the squash cut side down on baking sheet filled with 1/2 inch water. Bake in the oven until soft, 20-30 minutes. Remove from oven. Use a fork to remove cooked flesh from shell in strands and place in serving bowl. Season with salt and pepper. In a saucepan, warm the garlic in the olive oil, then add the arugula. Stir quickly for one minute to wilt the arugula, then stir the greens into the spaghetti squash. Mix in feta and pine nuts. Serves 4-6.


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