Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash

Reviews (6) |

This spaghetti-squash-for-pasta swap slashes both carbs and calories by 75% for a delicious, creamy casserole you can feel good about eating. It’s worth roasting the squash versus cooking it in the microwave if you have the time: the flavor gets sweeter and more intense.

Total Time:

25 mins

Cooking Time:

25 mins

Servings:

Nutrition Profile:

Dinner, Low-Calorie, Low-Carb, Mediterranean

Nutrition Notes

Spaghetti squash is a low-calorie alternative to pasta, providing fiber, vitamins A and C, and antioxidants.
Artichoke hearts are high in fiber and rich in antioxidants, promoting healthy digestion and supporting liver function.

Ingredients

1 (2 1/2 to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed
3 tablespoons water, divided
1 (5 ounce) package baby spinach
1 (10 ounce) package frozen artichoke hearts, thawed and chopped
4 ounces reduced-fat cream cheese, cubed and softened
½ cup grated Parmesan cheese, divided
¼ teaspoon salt
¼ teaspoon ground pepper
Crushed red pepper & chopped fresh basil for garnish

Directions

Step 1

Place the squash cut-side down in a microwave-safe dish and add 2 tablespoons of water. Microwave, uncovered, on High until tender, about 10 to 15 minutes.
Alternatively, place squash halves cut-side down on a rimmed baking sheet and bake at 400°F until tender, approximately 40 to 50 minutes.

Step 2

Meanwhile, in a large skillet over medium heat, combine spinach and the remaining 1 tablespoon of water.
Cook, stirring occasionally, until wilted, about 3 to 5 minutes. Drain and transfer to a large bowl.

Step 3

Preheat the broiler and position the rack in the upper third of the oven.

Step 4

Use a fork to scrape the squash from the shells into the bowl. Place the empty shells on a baking sheet. Stir in artichoke hearts, cream cheese, 1/4 cup of Parmesan, salt, and pepper into the squash mixture.
Divide the mixture evenly between the squash shells and sprinkle with the remaining 1/4 cup of Parmesan.
Broil until the cheese is golden brown, approximately 3 minutes.
Garnish with crushed red pepper and basil, if desired.