Spaghetti Squash with Curried Beans and Spinach

1. Preheat oven to 375F. Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.

2. While waiting, combine beans, 1 tablespoon of olive oil, white wine vinegar, basil, curry and red pepper.

3. Cut squash in half lengthwise. Use a fork to remove and discard the seeds. Continue using the fork to scrape the squash to get long, spaghetti-like strands. You can return the squash to oven for about 10 minutes if it seems too hard.

4. Heat the remaining 2 tablespoons of olive oil over medium heat. Add onion and garlic. Cook for a minute or until fragrant.

5. Add chopped up spinach and cook until it’s just wilted, 1 to 2 minutes. Add feta cheese and the cannellini bean mixture. Cook until heated through, 1 to 2 minutes. Season to taste.

6. Add bean and spinach mixture to the spaghetti squash. Toss gently and enjoy!