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Vegetarian • Gluten free • Serves 4


1 (14 oz.) cannellini beans
1 (3-pound) spaghetti squash
1 tbsp Basil, fresh
2 Garlic cloves
1/2 cup Onion
1/2 tsp Oregano, dried
1 bunch Spinach

Baking & Spices

1 Salt and pepper

Oils & Vinegars

3 tbsp Olive oil, extra-virgin
1 tbsp White wine vinegar


1/2 cup Feta cheese
1 Parmesan cheese
Holly Davis
Holly Davis • 2 years ago

spaghetti squash with spinach, feta, and basil white beans

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