One of my favorite blogs is Cara's Cravings. She cooks very healthy meals, and they're always creative and innovative and seasonal! Lately Cara has had one squash/pumpkin recipe after another, and I've been drooling over her blog! I saw this recipe pop up in my google reader, and put it on my menu for last week. I made it as a side dish to the Pumpkin-Turkey Meatloaf. It was the most delicious fall recipe, like a warm salad in a squash bowl!
1 large spaghetti squash, roasted, seeds discarded
1 tbsp olive oil
1 sliced sweet onion
1 10 oz package fresh spinach, thick stems removed
1/4 c. walnuts (I used pecans)
1/4 c. raisins
2 oz. feta cheese, crumbled
Pinch of nutmeg
Salt & pepper
*I also topped this with some minced raw red onion
Toast the walnuts in a dry skillet over low heat.
Remove from heat when they are fragrant and just beginning to brown.
Meanwhile, heat the olive oil over medium heat.
Cook the onions until soft and translucent, about 10 minutes.
Add the spinach, cover, and let cook until the spinach is wilted down, about 5 minutes.
Use two forks to remove the stringy flesh from the cooked spaghetti squash.
Toss this with the spinach and onions, and season with salt, pepper and nutmeg.
Add the walnuts and raisins and heat through.
Mix in about half of the crumbled feta, and top with the rest of the cheese to serve.