Say that 3 times fast! Spinach artichoke stuffed spaghetti squash.
Let’s make spinach artichoke stuffed spaghetti squash
I’ll admit it – I can’t. Not without totally messing it up, because that title is an absolute mouthful. And you know what? I’m really okay with that because this dish is a mouthful, so it makes total sense.
It’s a mash-up of roasted spaghetti squash and spinach artichoke dip, and it’s my new favorite meatless meal that is uber-satisfying. If you’ve never had spaghetti squash before, now’s the time to try it.
It seems silly, but it’s squash that turns into faux spaghetti after being roasted in the oven until tender, then fluffed with a fork. It’s kinda unreal, actually, how it offers the same same spaghetti-like composition, but it’s 100% a vegetable and 100% good for you.
Not that spaghetti’s not good for you, because it certainly can be, but we could all use another veggie or two in our diet, amiright?
Add chicken to make this a protein-packed meal!
So then there’s the spinach artichoke part. Basically, it’s the cream-cheesy dip that we all know and love, made with just a bit more protein (thanks Greek yogurt, you’re always here to save the day), loads of spinach and artichokes, lots of garlic, and a smattering of cheese.
Because, well, cheese. The whole thing is broiled to perfection, and then it’s time to do the fork twirl as if it’s real spaghetti.
I’ll be very surprised if you don’t fall in love with this dish!Print
Spinach Artichoke Stuffed Spaghetti Squash
Lightened-up spinach artichoke dip stuffed in spaghetti squash boats with mozzarella and Parmesan cheeses.
- Prep Time: 10-15 mins
- Cook Time: 55-60 mins
- Total Time: 1 hr 5 mins-1 hr 15 mins
- Yield: Serves 4 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- 1 medium spaghetti squash (about 4–5 pounds), halved lengthwise
- 2 teaspoons olive oil
- ¾ teaspoon coarse salt, divided
- 6-ounces plain Greek yogurt
- 4-ounces cream cheese (low fat or regular)
- 1 cup bagged frozen spinach, slightly thawed*
- 12-ounce jar marinated artichoke hearts, roughly chopped
- ½ cup shredded Parmesan
- 1–1 ½ cups shredded mozzarella cheese, divided
- 3–4 cloves garlic, minced
- ½ teaspoon ground black pepper
- Pinch crushed red pepper flakes (optional)
- 2 tablespoons chopped flat-leaf Italian parsley
- Preheat oven to 400 degrees.
- Place spaghetti squash halves face down in a casserole dish. Pour about an inch of water into the bottom of the casserole dish. Bake 45-60 minutes, until squash is fork tender. Remove squash from the oven and allow to slightly cool. Drain remaining water from the casserole dish and flip squash over so the inside is facing up. Shred the spaghetti squash using a fork. Drizzle with olive oil and sprinkle with about ¼ teaspoon salt onto both halves.
- In a bowl, mix together Greek yogurt, cream cheese, spinach, artichoke hearts, Parmesan, ½ cup mozzarella, garlic, remaining ¼ – ½ teaspoon salt, ground black pepper and red pepper flakes (if using). Spoon mixture into the spaghetti squash halves. Top with remaining mozzarella cheese.
- Bake for 10 minutes, then broil on low for 3-5 minutes, until cheese is melted and bubbly. Top with chopped parsley.
Cooking Tip: If using the boxed frozen spinach, be sure to wring it out using kitchen towels before adding it to the cream cheese mixture.
- Serving Size: 1/4 of recipe
- Calories: 563
- Sugar: 17g
- Sodium: 664mg
- Fat: 39g
- Saturated Fat: 12g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 22g
- Cholesterol: 54mg
Keywords: easy, healthy, vegetarian, oven, seasonal, fall