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Wildtree - Spinach & Feta Stuffed Spaghetti Squash

Spinach & Feta Stuffed Spaghetti Squash

  • Serves: 4 people
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Meal Types: Dinner
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Ingredients

Directions

  1. Preheat oven to 375°F. Cut each squash in half lengthwise. Remove and discard the seeds. Brush with 2 tablespoons Natural Grapeseed Oil. Season with salt if desired. Place squash halves cut-side down on a sheet pan. Bake for about 45 minutes or until tender. Cool slightly, use a fork to fluff the strands of the spaghetti squash. Set aside.
  2. Meanwhile, pat shrimp dry, and toss with 1 tablespoon Natural Grapeseed Oil and 1 tablespoon Bruschetta Blend. Heat a 12-inch nonstick skillet over medium heat. Add the shrimp and saute until cooked through: about 4 minutes. Remove shrimp from pan.
  3. Add remaining 1 tablespoon Natural Grapeseed Oil to the empty skillet. Add the garlic and spinach and cook until spinach is wilted.
  4. Stir in cream cheese until melted. Turn off heat. Stir in cooked shrimp and feta.
  5. Stuff cooked squash with spinach mixture.
  6. Preheat oven to broil. Broil squash on the middle rack for about 5 minutes until heated through and lightly browned. Garnish with basil.
 
 
 

Nutrition Facts

  • 600 Calories (kcal)
  • 36 Fat (g)
  • 13 Saturated Fat (g)
  • 38 Carbohydrates (g)
  • 8 Fiber (g)
  • 15 Sugar (g)
  • 35 Protein (g)
  • 235 Cholesterol (mg)
  • 830 Sodium (mg)

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