Name: Creamy Spinach & Feta Stuffed Spaghetti Squash Boat
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Ingredients: 2/3 cup of dairy-free cream cheese; 2 tablespoons of olive oil; 1 cup of crumbled dairy-free feta cheese; A handful of fresh thyme, de-stemmed; 1 medium spaghetti squash; 3 minced garlic cloves; 7 oz fresh spinach, washed; 1/2 teaspoon of salt; 2 tablespoons of pine nuts, lightly toasted; 1/4 teaspoon of black pepper

stuffed spaghetti squash

Enjoy a comforting and nutritious meal with this Creamy Spinach & Feta Stuffed Spaghetti Squash Boat, a vegan and gluten-free dish that brings together the subtle, earthy taste of squash with the rich, creamy flavors of spinach and dairy-free cream cheese. Sprinkled with a generous portion of dairy-free feta cheese, this is a beautiful low-carb dish that is easy to make and incredibly satisfying.

Tree Nuts

Gluten Free

Lactose Free

Paleo

Whole 30

Vegan

Mediterranean

Vegetarian

Cheese

gram

vegan cream cheese

Oils

milliliter

olive oil

Vegan Feta Cheese

Fresh Vegetables

fresh thyme

spaghetti squash

garlic

spinach

Seasonings

salt

Nuts Seeds & Mixes

pine nuts

black pepper

Sugar

Carbohydrates

Saturated Fat

Total monounsaturated fatty acids

Thiamin (B1)

Vitamins

Water

Calories

Phosphorus

Minerals

Potassium

Vitamin E

Lycopene

Protein

Dietary Fiber

Cholesterol

Trans fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamin C

Vitamin K

Riboflavin (B2)

Niacin (B3)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Lactose

Pantothenic acid (B5)

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Creamy Spinach & Feta Stuffed Spaghetti Squash Boat

Dairy

Baking Goods

Produce

Snacks

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Preheat the oven to 400°F. Carefully cut the spaghetti squash in half lengthwise using a sharp knife, and scoop out the seeds with a regular spoon.

Brush the flesh of each squash half evenly with olive oil, then place them cut side down on a baking dish.

Bake in the preheated oven for 40 minutes. Once ready, allow to cool until you can safely handle. Meanwhile, you can proceed to preparing the spinach filling.

Heat a skillet over medium-high heat and add a dash of olive oil. Once hot, add the minced garlic and sauté until fragrant.

Add the fresh spinach to the skillet, stirring continuously until wilted.

Next, stir in the dairy-free cream cheese. Season with salt and pepper and combine until well mixed.

Once the spaghetti squash halves are cool enough to handle, lightly fluff the flesh with a fork. Then, equally distribute the spinach cream into both squash halves.

Sprinkle the crumbled dairy-free feta cheese all over the top of each squash. Bake in the oven at 356°F for 10 minutes.

Now, switch your oven to broil mode, and broil for another 3 minutes until the top is golden brown.

Finally, remove from the oven and sprinkle the toasted pine nuts and fresh thyme. Serve the squash boats immediately while hot!

Enjoy a comforting and nutritious meal with this Creamy Spinach & Feta Stuffed Spaghetti Squash Boat, a vegan and gluten-free dish that brings together the subtle, earthy taste of squash with the rich, creamy flavors of spinach and dairy-free cream cheese. Sprinkled with a generous portion of dairy-

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